Albion Grill's Vegetarian

from the kitchen of Marlayne

1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro

Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.

Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort