I found the original recipe for this stew in a publication by Vegetarian Times and made some modifications to fit my personal tastes. It is a sweet stew, which can be easily made to be more savory based on your liking by spicing it up. The prep time takes the longest, but to cooking time goes fast. You can have this meal ready in 30 minutes. I served my stew up with some mixed grain (white & brown) rice and some sauteed shishito peppers on the side. It was delicious.
- 1 – 2 Tbs. olive oil
- 1/2 large onion, chopped
- 2 medium cloves garlic, minced
- 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
- 1 large red bell pepper, diced
- 14.5-oz. can diced tomatoes
- 1 1/2 cup vegetable broth
- 1 small hot green chili pepper, or more to taste, minced
- 2 16-oz. cans beans, drained and rinsed – black beans, pinto beans, kidney beans, etc.
- 1 ripe mango, pitted, peeled and diced or 1 cup of diced frozen mango
- 1/4 tsp. sea salt
- 1/4 tsp. fresh ground pepper
- 1 tsp. smoked paprika
- 1 tsp. cumin (optional)
- 1/4 cup chopped fresh cilantro for garnish
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili, 1 1/2 broth and all spices. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes. Be sure to test your potato tenderness during this time to make sure it doesn’t over cook or become mushy.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Garnish with cilantro. Serve hot and with your favorite starch.
I hope you enjoy this recipe and please share your comments with me on how you spiced up your sweet potato stew.