Vegetarian Chili with Jewel Yams - alive magazine

Ingredients

• 1 red onion, chopped
• 4 garlic cloves, chopped
• 1 Tbsp (15 mL) chili powder
• 1 Tbsp (15 mL) ground cumin
• 2 tsp (10 mL) unsweetened cocoa powder
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/4 tsp (1 mL) ground cinnamon
• Freshly ground black pepper
• 28 oz (796 mL) can diced tomatoes and juice
• 1 dried ancho chili or canned chipotle chili in sauce, minced
• 19 oz (540 mL) can black beans, rinsed and drained
• 2 cups (500 mL) peeled and diced yams
• 1 cup (250 mL) water
• 1 cup (250 mL) frozen edamame beans
• 2 cups (500 mL) finely shredded kale
• 2 Tbsp (30 mL) fresh lime juice
• 1/2 cup (125 mL) low-fat plain sour cream or plain, thick Greek yogurt
• 1/2 cup (125 mL) thinly sliced green onions
• 1 lime cut into wedges
• Organic corn tortilla chips