1tablespoonlime juiceoptional, 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.