Name: Spicy Vegetarian Sweet Potato Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Dry kidney beans - 1 (16 ounce) package; Olive oil - 1 teaspoon; Red onion, chopped - ½ medium; Garlic, minced - 4 cloves; Vegetable broth, or more as needed - 2 cups; Tomatoes, diced, or more to taste - 2 medium; Red bell pepper, seeded and cubed - 1 medium; Sweet potato, peeled and cubed - ½ medium; Chili powder - 2 tablespoons; Salt - 1 teaspoon; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Red pepper flakes - ¼ teaspoon; Frozen corn - 1 cup; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Vegetarian Sweet Potato Stew

1. Dry kidney beans - 1 (16 ounce) package

2. Olive oil - 1 teaspoon

3. Red onion, chopped - ½ medium

4. Garlic, minced - 4 cloves

5. Vegetable broth, or more as needed - 2 cups

6. Tomatoes, diced, or more to taste - 2 medium

7. Red bell pepper, seeded and cubed - 1 medium

8. Sweet potato, peeled and cubed - ½ medium

9. Chili powder - 2 tablespoons

10. Salt - 1 teaspoon

11. Ground cumin - 1 teaspoon

12. Dried oregano - 1 teaspoon

13. Ground cinnamon - ¼ teaspoon

14. Red pepper flakes - ¼ teaspoon

15. Frozen corn - 1 cup

16. Chopped fresh cilantro - ½ cup

How to cook deliciously - Spicy Vegetarian Sweet Potato Stew

1. Stage

Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.

2. Stage

Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.

3. Stage

Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.

4. Stage

Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.

5. Stage

Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.