SPICY VEGETARIAN SWEET POTATO STEW

Spicy Vegetarian Sweet Potato Stew image

Nutritious and spicy vegetarian stew that is light and delicious.

Provided by Justin Fassio

Time 9h35m

Yield 6

Number Of Ingredients 16

Ingredients

1 (16 ounce) package dry kidney beans
1 teaspoon olive oil
½ medium red onion, chopped
4 cloves garlic, minced
2 cups vegetable broth, or more as needed
2 medium tomatoes, diced, or more to taste
1 medium red bell pepper, seeded and cubed
½ medium sweet potato, peeled and cubed
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 cup frozen corn
½ cup chopped fresh cilantro

Steps:

Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
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.
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.
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.
Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.

Nutrition Facts : Calories 341 calories, Carbohydrate 63.3 g, Fat 2.7 g, Fiber 15.2 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 593.8 mg, Sugar 6.8 g