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Sweet Potato and Black Bean Stew

Sweet potato black bean chili is a gray bowl
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A vegetarian stew that will please all eaters! It’s got sweet potatoes, black beans, bell pepper and smoky heat from chipotle peppers.

  • Author: Becky Schmieg
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main Course, Soup
  • Cuisine: American

Ingredients

Units Scale
  • 2 tsp oil
  • 2–3 small sweet potatoes, cut in 1/2 inch cubes (about 2 1/2 cups )
  • 1/2 white or yellow onion (about 1 1/2 cups chopped)
  • 1 red bell pepper (about 1 cup chopped )
  • 3 cloves garlic (minced )
  • 2 15 oz can black beans (rinsed and drained )
  • 1 28 oz can crushed tomatoes
  • 2 cups vegetable stock (or chicken if not vegetarian)
  • 1 chipotle pepper in adobo (chopped) plus 3 tsp of adobo sauce
  • 1 1/2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1/4 tsp cinnamon
  • 3/4 tsp salt (see notes)
  • 1/2 tsp black pepper

Suggested toppings

  • cheddar cheese or Mexican cheese blend
  • sour cream
  • avocado
  • cilantro

Suggested side

  • cornbread

Instructions

  1. Heat the oil in a dutch oven over medium heat. Add the onion, bell pepper and sweet potato. Sprinkle with a pinch of salt and black pepper and cook for 7-10 minutes, stirring occasionally until onions and peppers soften and sweet potatoes are slightly soft.
  2. Add the garlic and cook for 1 minute, stirring often. Add the beans, tomatoes, vegetable stock, chipotle pepper, chipotle sauce and spices. (Tip: when you empty the can of crushed tomatoes, add about 1/4 cup water to the can, swirl it around and dump into the Dutch oven to get all the tomato out and add a little extra liquid).
  3. Turn heat to medium low, cover and cook about 25 minutes. Taste and add more salt if desired.
  4. Serve topped with cheese, sour cream, avocado and cilantro. Cornbread goes great on the side!

Notes

1. Tomatoes: you can use a 28 oz can of diced or whole tomatoes instead of crushed. If you use whole, you will just need to break up the tomatoes with a spoon. 

2. Salt: you may want to add more or less salt depending on how salty your stock is and your own personal taste. Try starting with 1/2 tsp and once it has simmered for the 25 minutes, taste and add more if desired. 3/4 tsp was the sweet spot for me.

Find it online: https://www.figjar.com/sweet-potato-and-black-bean-stew/