Black Bean, Corn, and Sweet Potato Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 1/2 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 cup frozen corn kernels
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic, cumin, and smoked paprika, cooking for another minute.
3. 3 Stir in black beans, diced tomatoes, vegetable broth, and sweet potato. Bring to a simmer.
4. 4 Cover and cook for 20 minutes, or until sweet potatoes are tender.
5. 5 Add corn and chili powder, cooking for an additional 5 minutes.
6. 6 Season with salt and pepper to taste, then serve garnished with cilantro.

Equipment

• Large pot
• Cutting board and knife

Variations

• Add a can of diced green chilies for a kick.
• Stir in a splash of lime juice for brightness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use fresh or canned corn if frozen isn't available.

Pairings

• Pairs well with a simple green salad or roasted plantains.

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder.
• This stew tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm cornbread or a side of avocado slices for added creaminess.

FAQ