Sweet Potato and Black Bean Stew
A vegetarian stew that will please all eaters! It’s got sweet potatoes, black beans, bell pepper and smoky heat from chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Main Course, Soup
- Cuisine: American
Ingredients
Units
Scale
- 2 tsp oil
- 2–3 small sweet potatoes, cut in 1/2 inch cubes (about 2 1/2 cups )
- 1/2 white or yellow onion (about 1 1/2 cups chopped)
- 1 red bell pepper (about 1 cup chopped )
- 3 cloves garlic (minced )
- 2 15 oz can black beans (rinsed and drained )
- 1 28 oz can crushed tomatoes
- 2 cups vegetable stock (or chicken if not vegetarian)
- 1 chipotle pepper in adobo (chopped) plus 3 tsp of adobo sauce
- 1 1/2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/4 tsp cinnamon
- 3/4 tsp salt (see notes)
- 1/2 tsp black pepper
Suggested toppings
- cheddar cheese or Mexican cheese blend
- sour cream
- avocado
- cilantro
Suggested side
- cornbread
Instructions
- Heat the oil in a dutch oven over medium heat. Add the onion, bell pepper and sweet potato. Sprinkle with a pinch of salt and black pepper and cook for 7-10 minutes, stirring occasionally until onions and peppers soften and sweet potatoes are slightly soft.
- Add the garlic and cook for 1 minute, stirring often. Add the beans, tomatoes, vegetable stock, chipotle pepper, chipotle sauce and spices. (Tip: when you empty the can of crushed tomatoes, add about 1/4 cup water to the can, swirl it around and dump into the Dutch oven to get all the tomato out and add a little extra liquid).
- Turn heat to medium low, cover and cook about 25 minutes. Taste and add more salt if desired.
- Serve topped with cheese, sour cream, avocado and cilantro. Cornbread goes great on the side!
Notes
1. Tomatoes: you can use a 28 oz can of diced or whole tomatoes instead of crushed. If you use whole, you will just need to break up the tomatoes with a spoon.
2. Salt: you may want to add more or less salt depending on how salty your stock is and your own personal taste. Try starting with 1/2 tsp and once it has simmered for the 25 minutes, taste and add more if desired. 3/4 tsp was the sweet spot for me.
Find it online: https://www.figjar.com/sweet-potato-and-black-bean-stew/