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.