Spicy Vegetarian Sweet Potato Stew

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

Ingredients

• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon olive oil
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh cilantro
• 1 cup frozen corn
• ½ medium red onion, chopped
• 1 (16 ounce) package dry kidney beans
• 2 cups vegetable broth, or more as needed
• 2 medium tomatoes, diced, or more to taste
• 1 medium red bell pepper, seeded and cubed
• ½ medium sweet potato, peeled and cubed

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.