In the winter, sometimes it's nice to have an easy and warm dinner ready for you when you walk in the door. Here is a version that is also sugar-free, candida friendly for you. You get to play with the spices so it suits your taste. Enjoy!
Prep and cook time: 45 minutes Serves 8-10
2 tablespoons avocado oil
1 red bell pepper, de-seeded and chopped
1 medium red onion, diced
4 cloves garlic, minced
2 teaspoons sea salt
1 large yam, peeled and cut into ½-inch cubes
1 28-ounce can crushed tomatoes
2 cans black beans, drained and rinsed, or 4 cups freshly cooked
1 can white pinto beans
1 cup frozen organic corn
1 tablespoon cumin
1-2 tablespoon chili powder or chili blend
In a large pot, heat oil over medium heat and sauté garlic, onion, red pepper, and sea salt until soft (about 4-5 minutes). Add the cumin and chili powder; stir to combine. Cook for another minute. Add chopped yam cooking about 10 minutes more and stirring occasionally. Add the tomatoes and black beans. Bring to a simmer, cover, and cook for 10 minutes, or until yams are soft. Top with chopped cilantro and a squeeze of lime, if desired. Serve over brown rice or with gluten-free corn bread.
To your health!