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Sweet Potato-Black Bean Stew

Ingredients

• 1 tablespoon canola oil
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 medium red sweet pepper, seeded and cut into 1/2-inch pieces
• 1/2 cup coarsely chopped onion
• 1 jalapeno pepper, seeded and chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 3 cups vegetable broth
• 1 14.5-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup frozen whole-kernel corn
• 1/4 cup snipped cilantro
• 1/4 cup lime juice
• Salt
• Ground black pepper
• Shredded cheddar cheese

Directions

1. In a large Dutch oven heat oil over medium-high heat.
2. Add sweet potatoes, sweet pepper, onion, chile pepper, and garlic and cook 4 minutes, stirring occasionally.
3. Stir in chili powder, cumin, and cayenne pepper.
4. Reduce heat to medium.
5. Cook, covered, for 7 to 8 minutes, stirring occasionally.
6. Add broth, beans, and undrained tomatoes.
7. Bring to boiling, stirring occasionally.
8. Stir in frozen corn.
9. Reduce heat.
10. Simmer, uncovered, for 15 minutes.
11. Stir in cilantro and lime juice.
12. Season to taste with salt and black pepper.
13. Top each serving with cheese.

Attribution