Spicy Yam and Black Bean Chili

I am moving at the end of the month and am trying to use up as much food as I can in the house so that there is less to transport. Since I learned that canned items contain an internal plastic film containing bisphenol A I have started to avoid purchasing canned items and opt for glass jars alternatively. BPA  can also be found in #7 plastic and therefor many other food/beverage storage products. BPA should be avoided because it is a known hormone disrupter and has been associated with causing cancer, insulin resistance, and birth defects. Small amounts of BPA are deemed "safe", especially if is not heated, but I still recommend reducing exposure when possible. That being said, I had some canned beans and tomatoes that I found while cleaning out the pantry, so I used them in this recipe. If I tried to avoid every chemical and toxin in the food supply I would drive myself crazy, so I am not worried about it for this time. If you are, however, I encourage you to sub the canned items for fresh ones of equal portions.. I am sure it will taste just as good, if not better :)

Spicy Yam and Black Bean Chili

 

Ingredients;

-1 small onion, diced

-1 red bell pepper, diced

-1 green pepper, diced

-2 garlic cloves, minced

-1 large yam, chopped

-1 1/2 tsp. chili powder

-1/2 tsp. chipotle chili powder 

-1 tsp. paprika

-1 tsp. cumin

-3 fresh basil leaves, torn in small pieces (or 1/2 tsp. dried basil)

-1 15oz can black beans (drain and rise well)

-1 28oz can diced tomatoes (low or no sodium)

-1 cup vegetable stock (low or no sodium)

 

Directions;

-Throw all ingredients in to a large pot, bring to a boil, and then simmer for about an hour! 

Tips;

-Throw some fresh spinach in at the end and stir in until wilted.