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- 2 large sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (14.5 oz) diced tomatoes, including juices - 1 medium onion, diced - 2 cloves garlic, finely minced - 1 bell pepper (any color), chopped into bite-sized pieces - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 2 cups vegetable broth (low sodium recommended) - Salt and freshly ground black pepper, to taste - 1 cup corn (can be fresh or frozen) - Fresh cilantro or parsley, for garnish - Slices of avocado, for serving (optional) This stew is both hearty and healthy. Sweet potatoes bring a natural sweetness and creaminess. Black beans add protein and fiber. The diced tomatoes create a rich base with their juices. Fresh onion and garlic deliver a strong flavor. The bell pepper contributes crunch and color. Spices like cumin and chili powder enhance the taste. Smoked paprika adds a hint of warmth. Vegetable broth ties everything together, making it savory. Corn adds a touch of sweetness and texture. For garnishing, cilantro or parsley brightens the dish. Avocado slices provide a creamy finish. Gather these ingredients before you start. This will make the cooking process easier. Each item plays a role in creating a delicious stew. You can mix and match some ingredients based on what you have. Start by preparing your ingredients to make cooking easier. Peel and cut the sweet potatoes into 1-inch cubes. This size helps them cook evenly. Rinse the black beans under cold water and drain them well. Dice the onion and mince the garlic. Chop the bell pepper into bite-sized pieces. Now, add all these prepared ingredients into your slow cooker. Place the sweet potatoes, black beans, diced tomatoes with juices, onion, garlic, and bell pepper together. Make sure everything is evenly spread out in the pot. Next, it’s time to mix and season the stew. Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the top. These spices add depth and flavor to your stew. Pour the vegetable broth into the slow cooker. Gently stir everything together to blend the spices and vegetables well. After that, cover your slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The stew is ready when the sweet potatoes are fork-tender. About 30 minutes before serving, add the corn to the pot. This will warm the corn and give your stew a nice sweetness. Before serving, taste the stew and adjust the seasoning. Add more salt or pepper if you like. Once everything is ready, ladle the hot stew into bowls. Garnish each bowl with fresh cilantro. You can also serve slices of avocado on the side for a creamy touch. Enjoy! - Finding the right sweet potatoes When choosing sweet potatoes, look for firm ones with smooth skin. Avoid any with bruises or soft spots. The skin should have a vibrant orange color. This will ensure your stew has the best texture and flavor. - Tips for even cooking in a slow cooker Cut sweet potatoes into 1-inch cubes. This size helps them cook evenly. Place the sweet potatoes at the bottom of the slow cooker. Layer other ingredients on top. This way, they benefit from the heat rising as the stew cooks. - Adding extra spices or herbs Want to boost the taste? Try adding a pinch of cayenne for heat. You can also toss in a bay leaf during cooking for depth. Fresh herbs like thyme or oregano can add a fresh twist too. - Suggestions for garnishes For a pop of color, sprinkle fresh cilantro or parsley on top when serving. Slices of avocado add creaminess and balance the dish. A squeeze of lime can enhance all the flavors, making the stew bright and fresh. - Bowl presentation ideas Use rustic bowls for a cozy look. Serve with a wedge of lime on the side. This not only looks good but also invites your guests to add a splash of zest. - Recommended side dishes Pair this stew with warm cornbread or a simple side salad. These sides complement the rich flavors of the stew. For a heartier meal, serve over cooked rice or quinoa for added nutrition. {{image_4}} You can easily swap out ingredients in this stew. If you want an alternative for black beans, consider pinto beans or kidney beans. Both add a nice texture and flavor. If you don't have corn, you can replace it with peas, diced zucchini, or even chopped spinach. Each choice brings a unique taste and nutrition. Want to make this stew faster? Use an Instant Pot. Set it to high pressure for 10 minutes. Release the pressure naturally for about 10 minutes before serving. You can also make this stew on the stovetop. Just follow the same steps in a large pot. Cook it on medium heat for about 30 to 40 minutes. Stir often until the sweet potatoes are soft. This stew is naturally vegan and gluten-free. You can feel good serving it to everyone. For low-sodium diets, use low-sodium vegetable broth. You can also skip adding extra salt. Taste as you go to ensure it meets your needs. To store your leftover stew, place it in an airtight container. Ensure it cools completely before sealing. This helps keep the flavors fresh. In the fridge, it lasts about 3 to 5 days. Always check for any signs of spoilage before eating. If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. The stew can stay fresh in the freezer for up to 3 months. To thaw, move it to the fridge overnight. When ready to eat, reheat on the stove or in the microwave until hot. You can get creative with leftover stew. Try using it as a filling for tacos or burritos. It also works well over rice or quinoa. If you want a quick meal, mix it with pasta or use it as a dip with tortilla chips. The options are endless! How long can I store sweet potato black bean stew? You can store the stew in the fridge for 4 to 5 days. Make sure to keep it in an airtight container. This keeps it fresh and tasty. Can I make this recipe spicy? Yes, you can! Add more chili powder or some diced jalapeños for heat. You can also use hot sauce to boost the spice level. What can I serve with the stew? Serve this stew with rice, bread, or a simple salad. You can also top it with avocado or sour cream for added creaminess. Is it possible to make this ahead of time? Absolutely! You can prepare it the night before and refrigerate it. Just heat it up before serving. It tastes even better the next day! How do I know when the sweet potatoes are done? Sweet potatoes are done when they are fork-tender. Simply poke one with a fork to check if it breaks apart easily. Can I use canned sweet potatoes? You can use canned sweet potatoes, but they may be softer. Adjust the cooking time to avoid mushiness. Fresh sweet potatoes give better texture. What's the best way to chop veggies for stew? Chop veggies into even pieces, about 1-inch cubes. This helps them cook evenly and blend into the stew nicely. Use a sharp knife for easy cutting. This blog guided you through making a delicious sweet potato black bean stew. We covered key ingredients, step-by-step instructions, and useful tips for a great meal. You learned about variations and storage, too. This dish is easy to customize and perfect for any diet. Enjoy your cooking, and savor the flavors you create. Don’t hesitate to experiment and make it your own. Happy stewing!

Sweet Potato Black Bean Stew Slow Cooker

Warm up your dinner with this delicious Sweet Potato Black Bean Stew! Packed with hearty ingredients like sweet potatoes, black beans, and spices, this cozy dish is perfect for a healthy weeknight meal. Cook it effortlessly in your slow cooker and enjoy rich flavors that will satisfy your cravings. Ready to get cooking? Click through for the full recipe and make your mealtime special! #SweetPotatoStew #VegetarianRecipes #ComfortFood #HealthyEating
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Ingredients
  

2 large sweet potatoes, peeled and cut into 1-inch cubes

1 can (15 oz) black beans, rinsed thoroughly and drained

1 can (14.5 oz) diced tomatoes, including juices

1 medium onion, diced

2 cloves garlic, finely minced

1 bell pepper (any color), chopped into bite-sized pieces

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

2 cups vegetable broth (low sodium recommended)

Salt and freshly ground black pepper, to taste

1 cup corn (can be fresh or frozen)

Fresh cilantro or parsley, for garnish

Slices of avocado, for serving (optional)

Instructions
 

Begin by preparing the slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes (with their juices), chopped onion, minced garlic, and chopped bell pepper. Ensure all ingredients are evenly distributed.

    Season the mixture by sprinkling the ground cumin, chili powder, smoked paprika, salt, and freshly ground black pepper over the top. These spices will infuse the stew with deep flavors.

      Pour the vegetable broth into the slow cooker, gently stirring everything together to ensure the spices and vegetables are well-incorporated.

        Cover the slow cooker with its lid and select the cooking setting. Choose to cook on low for 6-8 hours, or on high for 3-4 hours. Continue cooking until the sweet potatoes are fork-tender.

          Approximately 30 minutes before you plan to serve, stir in the corn. Re-cover the slow cooker and allow the corn to warm through, enhancing the stew's texture and sweetness.

            Just before serving, taste the stew and adjust the seasoning, adding more salt or pepper if needed to taste.

              Ladle the hearty stew into bowls while it's steaming hot. Garnish each serving with a sprinkle of fresh cilantro and add slices of avocado on the side for a creamy contrast if desired.

                - Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                  - Presentation Tips: For a delightful serving experience, consider using rustic bowls and place a wedge of lime on the side for a zing of freshness, enhancing the dish's flavor.