1. Gently saute the chopped onion and garlic in the olive oil until softened (about five minutes). Add the chili powder, cumin, honey, black coffee and water and stir. 2. Then stir in all other ingredients. Bring to a boil then reduce to a simmer. Cover and simmer until the yam cubes are tender, about 20 minutes. 3. Or -- if your burner runs out of propane like mine did, you can bake the whole thing in a covered oven-proof pot in a 325 degree oven for two hours. 4. Top each bowlful with 2 tablespoons cold sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
