Chili powder, cumin, and red pepper flakes add spicy flavor to this vegetarian stew that's packed with sweet potato, kidney beans, and corn.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
341 Calories
Recipe Instructions
Step 1
Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
Step 2
Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
Step 3
Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
Step 4
Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
Step 5
Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.