1. Heat a 5 quart stock pot over medium heat. Add enough olive oil to coat the bottom lightly.
2. Sauté onions for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute.
3. Add yam pieces, chili power, salt and pepper and toss to coat.
4. Drain and rinse the great Northern and red kidney beans. Add them and two cans of tomatoes to the pot.
5. Pour in half a bottle of beer. (Enjoy the rest for yourself.)
6. Stir in the cashews, then turn the heat down to a simmer.
7. Cover and let simmer for 20 minutes.

If you are vegan stop here. If you eat meat, continue on.

1. Heat a frying pan over medium heat and add a drizzle of olive oil.
2. Cook cubed chicken until done. (time will vary depending on how thick you cube your chicken).
3. Remove chili from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked.
4. Serve with your favorite hearty bread and enjoy!