Black Bean Chilli for the Vegan and the Meateater

The most recent McDougall newsletter hit my inbox a week ago when the temperature dropped in Atlanta.  Perfect timing to try out a new chilli -

Another Mary McDougall recipe from her and John's September newsletter:
http://www.drmcdougall.com/misc/2011nl/sep/recipes.htm

From newsletter:
Preparation Time:  10 minutes
Cooking Time:  30 minutes
Servings: 4
½ cup vegetable broth
1 medium onion, chopped
1 bell pepper, chopped (red or green)
3 cloves garlic, minced
1   4-ounce can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
2  15-ounce cans black beans, drained and rinsed
1  15-ounce can fire-roasted chopped tomatoes
1 cup chunked, cooked yams
3 tablespoons chopped fresh cilantro
dash salt
Options:  baked tortilla chips
Chili Cream Sauce (recipe above)
Salsa (purchased)
Place the vegetable broth in a large pot.  Add onion, bell pepper and garlic.  Cook and stir frequently for 3 minutes.  Add green chilies, chili powder, cumin, and oregano.  Cook and stir for 2 minutes.  Add beans, tomatoes, and yams.  Bring to a boil, reduce heat, cover, and cook for 10 minutes.  Uncover and cook for 15 minutes, adding a bit more vegetable broth if the chili is too thick at this point.  Stir in cilantro and salt to taste.  Add optional toppings as desired.

My modifications:  I did not have any yams, and Chad does not like them anyways, so I left those out.  I used only one clove of garlic and added more veggie broth.  I used the Trader Joe's fire roasted tomatoes in a can.  I put Toffuti vegan sour cream on top.

Chad's Chilli - Mine did not photograph as well!

Chad's modifications: - he crumbled Frito's on top with a dollop of real sour cream and a sliced chicken breast.  (If only I could find healthy Frito's - I was a bit jealous of his addition)

We both enjoyed this recipe.  S did try it and enjoyed it, but Ry did not try it - it would have been too spicy for her.  She had her left over lunch for dinner!