• Sumo

This hearty and rich stew is filled with vegetables that are packed full of nutrition such as hearty sweet potatoes and chunky black beans.

Black Bean and Sweet Potato Stew Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 Tablespoon Canola Oil
  • 2 Sweet Potatoes, peeled and chopped
  • 1 Red Bell Pepper, seeded and cut into chunks
  • 1 Onion, chopped
  • 1 Jalapeno, seeded and chopped
  • 1 Teaspoon Garlic, minced
  • 1 Tablespoon Chili Powder
  • 1 Teaspooon Ground Cumin
  • 1 Teaspoon Cayenne Pepper
  • 3 Cups Vegetable Broth
  • 1 15oz Can Black Beans, rinsed and drained
  • 1 14.5oz Can Diced Tomatoes
  • 1 Cup Frozen Whole Kernel Corn
  • 1/4 Cup Cilantro, snipped
  • 1/4 Cup Lime Juice


  1. In a large Dutch oven over medium high heat, heat the oil and then add the potatoes, bell pepper, onion, jalapeno and garlic. Cook for four minutes, stirring occasionally.
  2. Add the chili powder, cumin, and cayenne pepper and stir to combine. Reduce the heat to medium, cover and cook for 7-8 minutes or until the sweet potatoes are tender.
  3. Add the broth, beans and tomatoes. Bring to a boil, stir in corn and reduce heat to a simmer. Simmer for 15 minutes, uncovered.
  4. Add the cilantro and lime juice, serve and enjoy!