Note: To make this plant-based, replace the beef with crumbled tempeh, 1 cup organic red lentils, or an extra can of organic black beans.

1. Mix the 1 teaspoon of salt and all of the seasonings and spices together in a small bowl and set aside.
2. In a Dutch oven or 6-quart stockpot, melt ghee over medium heat. Add the yam, onion, garlic, and 2 teaspoons of salt and sauté until the onions are soft and translucent, 5-8 minutes.
3. Add the ground beef, breaking it up with a wooden spoon as it cooks. Sprinkle in the spice mix and stir into the meat. Cook until meat has only a little bit of pink left, about 10 minutes.
4. Increase the heat to medium-high and add the crushed tomatoes, tomato sauce, and beans to the pot. Stir well and bring to a boil. As soon as it boils, reduce heat to low and simmer for 30-40 minutes. Add water or broth if you would like a thinner consistency.
5. To serve, ladle chili into bowls and top with a dollop of sour cream and guacamole if desired.