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!