Sweet and smoky Mexican-inspired vegetarian chili
Add the olive oil to a large saucepan or pot on medium heat. When the oil is warm, add the chopped onions and stir for a couple of minutes. Then add the chopped yam and stir for a couple more minutes. Then add the chopped bell pepper and stir for another minute. Finally add, the diced jalapeno pepper and the garlic and stir for one more minute.
In a small bowl, stir the dry spices. Add the dry spices mixture and stir for a minute. Then add the vegetable stock and stir.
Add the crushed tomatoes to the pan and stir. Put the lid on the pan. Turn the burner downt to low heat and allow the chili to simmer.
While the chili is simmering, you can make the red pepper sauce. Put the drained and rinsed roasted red peppers, one chipotle pepper and the juice of half a lime in the food processor and blend until smooth.
Add the red pepper sauce to the chili and stir. Allow the chili to simmer for another 20 minutes or longer if you have time. It will taste better the longer you let it simmer.
You can freeze the remaining chipotle peppers. Spread them out individually on a plate lined with parchment paper. Freeze the peppers for a couple of hours. Put them in a freezer bag for the next time you make chili.