*  Exported from  MasterCook  *
 
                             Yam Chili (Vegan)
 
 Recipe By     : Aliza R. Panitz
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      40 oz can     yams
    1      29 oz can     tomato puree
    1      cup           dried beans -- (*), (1 to 2)
      1/4  cup           barbecue sauce
    1      tablespoon    dehydrated onion
    1      teaspoon      black pepper
    1      tablespoon    chili powder
      1/2  teaspoon      cinnamon
 
 Cook up the beans normally (soak, boil, simmer).
 
 Pour yams into pot, including liquid.  Smash lightly. Add tomato puree, stir th
 rough.  Add spices, stir through. Add cooked beans, stir through. Simmer for fo
 r a few minutes to mellow out.
 
 (*) Beans:  I keep a 'bean bucket' of mixed beans, usually including pea beans,
  black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; of
 ten including great northern beans, roman beans, pink beans, chili beans, barle
 y, and others.  Whenever there’s room in the bucket I pour in a bag of somethin
 g that seems underrepresented.
 
 This would probably be better with fresh yams and tomatoes, but the canned yams
  were on sale half price the day after Thanksgiving...
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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