Ingredients
- ¼ cup Extra-Virgin Olive Oil
- 5 cups Yams, peeled and diced
- 4 cups Onion, diced
- ¼ cup Chili Powder
- ¼ cup Cumin
- ¼ cup Kosher Salt
- ¼ cup Vegetable Base
- 4 cups Red Kidney Beans
- 4 cup Tomatoes, diced
- 1 cup Water
Directions
- Heat oil in large stock pot on medium-high heat; add yams and onions and sauté until slightly tender.
- Add chili powder, cumin, salt, and vegetable base and stir until coated. Cook an additional 3 minutes.
- Add kidney beans, tomatoes, and water. Stir and let simmer for an hour.
- Serve warm and garnish with shredded cheddar cheese and fresh cilantro (optional).
Yield: 4-6 servings
Preparation Time: 1 hour 10 minutes