Sweet Potato and Black Bean Stew

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Substitutions:

• For a protein boost, substitute black beans with kidney beans or chickpeas.
• Feel free to use sweet bell peppers in place of red bell peppers.
• Customize the spice level by adjusting the amount of chili powder to suit your taste.
• Swap smoked paprika with regular paprika if needed.
• Substitute vegetable broth with chicken broth if a non-vegetarian option is preferred.

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until onions are translucent.
2. Incorporate diced sweet potatoes and red bell pepper into the pot. Cook for 5-7 minutes, allowing the vegetables to soften.
3. Sprinkle ground cumin, smoked paprika, and chili powder over the vegetables, stirring to evenly coat.
4. Pour in diced tomatoes with their juice, followed by drained black beans. Mix well to combine the ingredients.
5. Add vegetable broth to the pot, bringing the stew to a gentle simmer. Season with salt and pepper according to your taste preferences.
6. Cover the pot with a lid and let the stew simmer for 20-25 minutes, or until sweet potatoes are tender.
7. Once the stew is ready, serve it hot, garnished with fresh cilantro.

Enjoy this Sweet Potato and Black Bean Stew as a nourishing and flavorful dish that’s sure to satisfy your taste buds!