Vegan Black Bean and Sweet Potato Stew
- 2 Tbsp olive oil
- 2 cups finely chopped onions
- 2 Tbsp minced fresh ginger root
- 2 tsp chili powder
- 1-1/2 tsp ground cumin
- 1-1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
- 2 cups orange juice
- 2 Tbsp minced garlic
- 2 15- to 16-ounce cans black beans, rinsed, drained
- 2 chipotle chiles, in adobo, chopped
- 1 red bell pepper, chopped
- Kosher salt and fresh black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans (2 15- to 16-ounce cans)
- Chipotle chiles (2)
- Cumin, ground (1 1/2 tsp)
- Garlic (2 Tbsp)
- Ginger, fresh root (2 Tbsp)
- Onions (2 cups)
- Red bell pepper (1)
- Red-skinned sweet potatoes (1 1/2 pounds)
- Cooking & Baking
- Chili powder (2 tsp)
- Kosher salt and fresh black pepper (1)
- Olive oil (2 Tbsp)
- Drinks
- Orange juice (2 cups)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published October 17, 2010 (2 years ago).
9 people saved this recipe.
