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Orange-Cumin Black Bean Chili Stuffed Yams

This dish was inspired by my hetero-life partner, HippieMom. One night while vacationing in Phoenix, HippieMom and I were kicking around ideas for dinner and sweet potato chili fries was tossed in to the mix. Although it didn't make the cut, the idea never really left my head, and thus this super-healthy, uber-delicious ensemble came to fruition.


If you love black beans and want to try something new: click here

I brought some leftovers for lunch and it was even better the next day!




4 yams or sweet potatoes
2 oranges
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 tsp chili powder
4 tsp ground cumin
2 tsp ground cinnamon
3 cans black beans, drained
2 diced tomatoes in juice
Handful of spinach finely chopped

  1. Preheat oven to 425 and bake those yams until they are tender.
  2. Meanwhile, grate enough orange peel to measure a tablespoon and then juice your oranges.
  3. Heat oil in a large saucepan over medium-high heat. Add onions; saute for around 5 minutes, and then mix in the garlic and spices. 
  4. Add the beans, tomatoes, and half of the orange juice. Simmer over medium heat for about 15 minutes. This will blend the flavor and heat the chili throughout. Make sure to give your pot a stir or two to prevent the inevitable stick. 
  5. Mix in orange peel and remaining orange juice.
  6. Ladle chili onto yams, top with chopped spinach, and add a little heat.

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