It tasted amazing and had wonderful colors (don't you love colorful foods?).
Sweet Potato & Black Bean Stew:
1 T canola oil
2 sweet potatoes, peeled and chopped into 1-inch cubes
1 onion, peeled and roughly diced
1 red pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced
1 clove garlic, minced
1 T chili powder
1 t cumin
1 t cayenne pepper
3 c vegetable broth
14.5-oz can black beans, rinsed and drained
14.5-oz can diced tomatoes with juices
1 c frozen corn
1/4 c fresh cilantro, chopped
1/4 c freshly squeezed lime juice
Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.
Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.
After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.
Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve stew with additional cilantro, if desired.
***The recipe allows for shredded cheddar cheese. But I went the vegan route.
***You can find the recipe here.