Description
A hearty and spicy vegetable stew packed with beans and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 large sweet potatoes (peeled and chopped into ½ inch pieces)
- 1 green bell pepper (seeded and diced)
- 4 garlic cloves (minced)
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 15 oz cans black beans (rinsed and drained)
- 1 28 oz can fire roasted diced tomatoes (with its juices)
- 1 4 oz can chopped green chilis (with its juices)
- Avocados (diced, for serving)
- Fresh cilantro (for serving)
Instructions
- In a large heavy bottom pot over medium-high heat, heat the olive oil. Add the onions, sweet potatoes, bell pepper and garlic. Stir to combine, and cook until the onions are translucent and the vegetables soften, about 5-7 minutes.
- Add the chili powder, smoked paprika, cumin, oregano, salt and pepper, and stir to coat the vegetables.
- Pour in the vegetable broth, black beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring the mixture to a boil.
- Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30-35 more minutes, stirring a couple of times until the vegetables continue to soften and the mixture thickens.
- Ladle into bowls and serve with diced avocados and fresh cilantro, if desired.
Notes
- This stew can be made ahead of time and reheated for quick meals.
- Feel free to add other vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg