Sweet Potato Black Bean Stew

Forget that stick-to-your-ribs business. This stew guarantees energy in a bowl from the combined hint of sweetness, kick of spice, and splash of citrus.

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Reviews (0)

4.0 by 37 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 15 mins

Sweet Potato Black Bean Stew

Directions

  1. In a large Dutch oven heat oil over medium-high heat. Add sweet potatoes, sweet pepper, onion, jalapeno pepper, and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.
  2. Stir in chili powder, cumin, and cayenne pepper; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally.
  3. Add broth, beans, and tomatoes. Bring to boiling, stirring occasionally. Stir in frozen corn; reduce heat. Simmer, uncovered, for 15 minutes.
  4. Stir in 1/4 cup cilantro and lime juice. Season to taste with salt and black pepper. Top each serving with cheese and, if desired, additional cilantro.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Variation:

To vary this dish, substitute kidney beans, pinto beans, or a mix of types for straight black beans. Try butternut or kobucha squash or yams for the sweet potatoes; add 2 chopped, canned chipotle peppers for a smoky hot flavor; and/or add a few squirts of Sriracha to amp up the heat.

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Nutrition Facts (Sweet Potato Black Bean Stew)

  • Per serving:
  • 231 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 15 mg chol. ,
  • 708 mg sodium ,
  • 34 g carb. ,
  • 7 g fiber ,
  • 7 g sugar ,
  • 11 g pro.
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Reviews (4)

37 Ratings
821 Days Ago
This is excellent an only 152 calories per serving, excellent if you are dieting and want to feel full and satisfied. You can cut the spiciness and you may want to add a splash of vinegar for those beans ;)
821 Days Ago
This was way way way to spicy for us and we like spicy food, but this was just way too much. We could not eat it.
912 Days Ago
OMG. I love this soup. The flavors are wonderful. They blend so well. I added a can of Ro-tel in stead of diced tomatoes.
Cindy 1728 Days Ago
Delicious! A new fave in my recipe file.

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