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three quarter angle of sweet potato and bean stew with spoon

Sweet Potato and Bean Stew

Emily Miller
This Vegan Sweet Potato and Black Bean Stew is so delicious, comforting and easy to make. Enjoy this tomato-based broth with sweet potato, black beans, pinto beans, onion, garlic, bell peppers, and serrano pepper. It's perfect for warming you up when the weather is chilly!
5 from 128 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cooking the beans (if not using canned) 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 230 kcal

Equipment

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • 1 yellow onion chopped, 300 g
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • 2 teaspoons fine sea salt divided
  • 3 cloves garlic diced
  • 1 serrano chile pepper diced and seeded, or jalapeno or Hatch green chiles
  • 1 tablespoon chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • 2 sweet potatoes, unpeeled chopped into ½ inch pieces, 635 g
  • 1 24-oz can crushed fire-roasted tomatoes
  • 4 to 5 cups vegetable broth
  • 1 15-oz can black beans drained and rinsed
  • 1 15-oz can pinto beans drained and rinsed
  • 2 bay leaves
  • 3 green onions chopped for garnish, optional
  • Fresh cilantro optional, garnish
  • 1 avocado chopped, optional
  • 1 tablespoon lime juice optional, stir in before serving

Instructions
 

  • After 3 minutes of preheating a large stockpot on medium heat, add the avocado oil and heat until it is shimmering. Place chopped onion, red and green bell peppers, garlic, serrano pepper, and 1 teaspoon sea salt in the pot and sauté for several minutes, stirring frequently. Keep stirring occasionally for approximately 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning of the vegetables.
  • Stir in chili powder, chipotle powder, and smoked paprika constantly stirring for one minute.
  • Add sweet potato and continue to stir for another couple of minutes until everything is mixed together.
  • Stir in the crushed tomatoes, vegetable broth, black beans, pinto beans, and bay leaves. Keep cooking on medium until stew is simmering, for approximately 20 to 30 minutes, stirring occasionally, reduce heat if needed. Taste and add remaining salt if desired. Cook until sweet potato is just done; test the sweet potato with the tip of a paring knife, there should be no resistance.
  • Remove bay leaves before serving into bowls. Top the stew with chopped green onion, fresh cilantro, or avocado, and stir in lime juice, if desired.

Notes

  • Serve with chopped green onion and chopped avocado, if desired.
  • This stew tastes even better the next day and the flavors absorb and the sweet potato becomes more tender.
  • After cooling, refrigerate for up to 3 to 4 days. Freeze for up to 4 to 6 months.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 46.3gProtein: 10.4gFat: 0.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 857.4mgPotassium: 688.7mgFiber: 12.45gVitamin C: 70.6mgCalcium: 93.12mgIron: 3.2mg
Keyword autumn, Gluten-free, soup, vegan, winter
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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.