Nutritious and spicy vegetarian stew that is light and delicious.
Provided by Justin Fassio
Time 9h35m
Yield 6
Number Of Ingredients 16
Steps:
- Place beans in a large bowl with 10 cups water. Soak at room temperature for 8 hours, or overnight.
- Drain and rinse beans and transfer to a large pot. Cover with 10 cups fresh water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until they reach desired tenderness, about 45 minutes. Drain and set aside.
- Heat oil in a large pot over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in 2 cups broth, tomatoes, bell pepper, and sweet potato. Season with chili powder, salt, cumin, oregano, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.
- Reduce heat to medium-low and cover. Simmer, stirring occasionally to keep stew from sticking, until potatoes are tender but not mushy, 10 to 20 minutes, adding more broth if it gets too thick.
- Stir in kidney beans and corn. Cook until heated through, about 3 minutes. Stir in cilantro just before serving.
Nutrition Facts : Calories 341 calories, Carbohydrate 63.3 g, Fat 2.7 g, Fiber 15.2 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 593.8 mg, Sugar 6.8 g
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