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+ servings

Sweet Potato & Black Bean Stew (Gluten-Free)

Sweet Potato & Black Bean Stew (Gluten-Free)

Ingredients
  

  • 2 cups sweet potatoes, peeled and chopped into 1-inch pieces or butternut squash, peeled and diced
  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon garlic, minced
  • 2 teaspoons chili powder, see shopping tips
  • 1 teaspoon ground cumin
  • teaspoon red pepper flakes
  • 3 cups vegetable broth, see shopping tips
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5 ounces) can diced and fire-roasted tomatoes with green chilies, see shopping tips
  • 1 cup corn, frozen but not thawed
  • 2 tablespoons lime or lemon juice

Ingredients for Serving: Optional

  • 4 tablespoons fresh cilantro, chopped
  • 4 tablespoons nonfat plain yogurt or Greek-style yogurt, see shopping tips
  • Warm corn tortillas, on the side (optional)

Instructions
 

  • In a microwave-safe bowl, add sweet potatoes or squash, onions, and red bell peppers. Cook in microwave for 4 minutes, to soften. 
  • Heat oil in a large nonstick pot or pan. Add sweet potatoes, onions, peppers, and garlic and cook over medium-high heat, stirring often, for 2 minutes. Stir in chili powder, cumin, and red pepper flakes; reduce heat to medium. Cook, covered, for 4-5 minutes or until sweet potatoes are tender, stirring occasionally.
  • Add broth, beans, tomatoes, and corn. Bring to boiling, stirring occasionally. Reduce heat. Simmer, uncovered, for 15 minutes. Stir in lime or lemon juice.
  • To Serve: Ladle 1½ cups into each bowl. Top each with 1 tablespoon cilantro and yogurt, if desired.

Nutrition

Serving: 1.5cupsCalories: 289kcalCarbohydrates: 60gProtein: 11gFat: 5gSaturated Fat: 0.5gSodium: 966mgFiber: 12gSugar: 8gBlue Smart Points: 3Green Smart Points: 5Plus Points: 8