One of the things most people love about the autumn season is the vibrant fall colors. They are brilliant and I love seeing them outside at this time of year! While waiting in line at the paint counter of the hardware store, the paint technician commented on the increase in sales of paint in fall colors at this time of year. I am not a fan of putting these bright and cheery colors on my walls, but I love them in my bowl of stew. Today’s recipe is a hearty stew, full of flavor (& color!) to warm us from the inside as it gets colder outside!
P.S. This stew pairs well with this past Tuesday’s Pumpkin Cornbread Muffins!
Sweet Potato & Black Bean Stew
Sweet Potato & Black Bean Stew (adapted from bhg.com) Makes: 6 servings, Prep time: 25 minutes, Cook time: 25 minutes
Ingredients:
- 1 tablespoon olive oil
- 10 – 12 ounces sweet potatoes, (about 2 medium) peeled and cut into 1-inch pieces
- 1 medium red bell pepper, seeded and cut into 1/2-inch pieces
- 1/2 cup coarsely chopped onion (about 1 medium)
- 1 jalapeno pepper, seeded & chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 14-1/2 ounce can black beans, rinsed and drained
- 1 14-1/2 ounce can diced tomatoes, undrained
- 1 cup frozen whole kernel corn
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- salt & ground black pepper
- shredded cheddar cheese & snipped fresh cilantro for serving
Mise en Place!
Directions:
In a large saucepan, heat the oil over medium-high heat. Add the sweet potatoes, bell pepper, onion, jalapeno pepper, and garlic. Cook the veggies for about 4 minutes or until the peppers and onion are tender, stirring the mixture occasionally.
Stir in the chili powder, cumin, and cayenne pepper. Reduce the heat to medium. Cook the vegetables, covered, for 7 to 8 minutes or until the sweet potatoes are tender, stirring everything occasionally.
Add the spices to the cooking veggies.
Add the broth, beans, and tomatoes to the mixture. Bring the stew to boiling, stirring occasionally. Stir in the corn, then reduce the heat. Simmer the stew, uncovered, for 15 minutes.
Add the broth, beans, corn, & tomatoes.
Stir in 1/4 cup cilantro and the lime juice. Season the stew to taste with salt and black pepper.
Add the cilantro & lime juice to the stew.
Top each serving with cheese and additional cilantro, if desired.
There are wonderfully rich flavors in this stew!
The wonderful colors of fall are present in this bowl of stew! ~Linda
Sweet Potato & Black Bean Stew (adapted from bhg.com) Makes: 6 servings, Prep time: 25 minutes, Cook time: 15 minutes
Ingredients:
- 1 tablespoon olive oil
- 10 – 12 ounces sweet potatoes, (about 2 medium) peeled and cut into 1-inch pieces
- 1 medium red bell pepper, seeded and cut into 1/2-inch pieces
- 1/2 cup coarsely chopped onion (about 1 medium)
- 1 jalapeno pepper, seeded & chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 14-1/2 ounce can black beans, rinsed and drained
- 1 14-1/2 ounce can diced tomatoes, undrained
- 1 cup frozen whole kernel corn
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- salt & ground black pepper
- shredded cheddar cheese & snipped fresh cilantro for serving
Directions:
In a large saucepan, heat the oil over medium-high heat. Add the sweet potatoes, bell pepper, onion, jalapeno pepper, and garlic. Cook the veggies for about 4 minutes or until the peppers and onion are tender, stirring the mixture occasionally.
Stir in the chili powder, cumin, and cayenne pepper. Reduce the heat to medium. Cook the vegetables, covered, for 7 to 8 minutes or until the sweet potatoes are tender, stirring everything occasionally.
Add the broth, beans, and tomatoes to the mixture. Bring the stew to boiling, stirring occasionally. Stir in the corn, then reduce the heat. Simmer the stew, uncovered, for 15 minutes.
Stir in 1/4 cup cilantro and the lime juice. Season the stew to taste with salt and black pepper. Top each serving with cheese and additional cilantro, if desired.