Sweet Potato and Black Bean Stew

6 Servings

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1. Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
2. Add cumin and cook for 2 minutes..
3. Add sweet potatoes, black beans (drained and rinsed), orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender.
4. Remove chili pepper and discard.
5. Add vinegar, salt, and pepper.
6. Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot.

May serve over brown rice or whole-wheat couscous.


New Mexican Chili pepper is recommended but use other varieties if necessary. Make sweet potato cubes 1/2 inch. 1 cup provides: Legume as Meat Alternate: 3 oz equivalent meat alternate, 1/8 cup dark green vegetable, ¼ cup red/orange vegetable, and ¼ cup another vegetable.


2 tablespoons vegetable oil
1 small whole dried chili pepper
1 1⁄4 cup onion peeled, diced
1 teaspoon ground cumin
1 1⁄2 cup peeled & cubed sweet potatoes,
6 cup low-sodium canned black beans
3⁄4 cup orange juice
1 cup low-sodium chicken stock
1 tablespoon red wine vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
4 cup chopped Swiss chard, no stems


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