This easy one-pot meal is packed with nutritious protein and fragrant spices, but balanced by the kid-friendly taste of sweet potatoes. This recipe comes to us from our friends at Tomato Sherpa. Bonus: If you are in the San Francisco area, you can order all the ingredients you need for this recipe for delivery from Tomato Sherpa!
Food for Thought: Sweet potatoes can be confused with yams, but they’re not related. Yams are sweeter but still work in sweet potato recipes! Sweet potatoes are native to North America and yams come from South America and Africa. In the U.S. it’s hard to find a true yam at the store. They’re usually mislabeled sweet potatoes!
Adult: Roughly chop carrot and shallot. Peel and cube the yams into about 1/2″ pieces. Heat a medium pot with 2 tbsp. cooking oil over medium heat.
Together: Add carrot and shallot; saute for 5-7 minutes until some browning occurs and the veggies soften.
Kid: While this is cooking, slice the tofu into ½” pieces and set aside.
Kid: Drain and rinse beans in a strainer.
Together: Add the sliced tofu, chopped yams and spices to the pot. Cook for another 1-2 minutes, stirring frequently until spices become fragrant.
Together: Stir in 1.5 cups of water, tomato sauce, drained beans, and Kosher salt. Bring to a soft boil, stirring frequently. Reduce heat to medium-low, cover, and simmer for 15-20 minutes. Chili should be bubbling gently, not boiling or splattering.
Together: When yam pieces are easily pierced with a fork, add spinach and cook for another two minutes until spinach wilts, stirring thoroughly. The more you stir, the more the starches from the yam thicken the chili.
Together: Divide chili into bowls. Enjoy!