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Black Bean and Sweet Potato Stew
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    Black Bean and Sweet Potato Stew

  • 2 T. olive oil
  • 2 cups finely chopped onions
  • 2 T. minced fresh ginger
  • 2 t. Ancho chili powder *
  • 1 t. New Mexico chili powder*
  • 1 1/2 t. ground cumin*
  • 1 1/2 pound yams (about 2 medium) peeled, cut into 1/2 inch pieces
  • 2 cups orange juice
  • 2 T. minced garlic
  • 2 15 ounce cans low sodium black beans, rinsed, drained
  • 2 poblano chilies, seeded, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • Sour cream (fat free) optional
  • Avocado slices (optional)
  • Orange wedges (optional, however attractive)

    • * You can substitute 1 Tablespoon prepared Chili powder.

    Heat oil in large pot over medium heat. Add onions and sauté until tender and starting to brown about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.

    Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chiles are tender, about 13 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead.)

    Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.

    4 servings

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