Black Bean and Sweet Potato Stew with Chilies and P

Name: Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups finely chopped onions; 2 tablespoons minced fresh ginger; 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces; 2 cups orange juice; 2 tablespoons minced garlic; 2 15- to 16-ounce cans black beans, rinsed, drained; 2 poblano chilies, seeded, chopped; 1 red bell pepper, chopped; Sour cream (optional); Avocado slices (optional); Orange wedges (optional); Polenta Triangles

Servings: persons

2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juice
2 tablespoons minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
Sour cream (optional)
Avocado slices (optional)
Orange wedges (optional)
Polenta Triangles

1
Heat oil in heavy large pot over medium heat.
2
Add onions and saute until tender, about 10 minutes.
3
Add ginger, chili powder and cumin and stir 2 minutes.
4
Add sweet potatoes, orange juice and garlic and bring to boil.
5
Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
6
Stir beans, poblano chilies and bell pepper into sweet potato mixture.
7
Cover and simmer until chilies are tender, about 15 minutes longer.
8
Season to taste with salt and pepper.
9
(Can be made 6 hours ahead.
10
Cover and refrigerate.
11
Rewarm over low heat before continuing, stirring occasionally.)
12
Divide stew among 4 bowls.
13
Top with sour cream, avocado and orange, if desired.
14
Serve with Polenta Triangles.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups finely chopped onions, 2 tablespoons minced fresh ginger, 2 teaspoons chili powder, and more.

Yes, Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions