Description
Discover how to make a hearty Pumpkin Sweet Potato Stew that’s perfect for cozy nights in. This easy recipe is packed with fall flavors and wholesome ingredients.
Ingredients
- 1 small red onion, diced (150g)
- 3 cloves minced garlic
- 2 tsp ground cumin (4g)
- 1 tsp ground cinnamon (2g)
- 1 T Mexican oregano
- 2 T tomato paste
- 1 cup chopped green chile (150g)
- 3 medium sweet potatoes, peeled and cubed (600g)
- 1 cup pumpkin puree (250g)
- 2 (15 oz.) cans black beans, rinsed & drained (425g each)
- 1-2 tsp (8 ml) chopped chipotles in adobo sauce
- 1 can (28 oz.) diced tomatoes (800g)
- 3 cups water (720ml)
Instructions
- Peel the sweet potatoes and cut them into small pieces.
- Chop the onion and place it in a 6-quart Dutch Oven or large skillet.
- Cook the onions with a bit of vegetable broth or water until they soften.
- Incorporate the minced garlic and cook for 30 seconds or until it releases its aroma.
- Blend in the cumin, cinnamon, and oregano.
- Mix in 2 tablespoons of tomato paste thoroughly.
- Add 1 cup of chopped, roasted green chile.
- Combine the sweet potato cubes with the pumpkin puree and stir well.
- Rinse and drain 2 cans of black beans, then incorporate them into the mixture.
- Include 1-2 teaspoons of chipotle chiles in adobo, adjusting based on your spice preference.
- Pour in a 28 oz can of diced tomatoes, breaking them into pieces with a spoon.
- Introduce 3 cups of water and mix everything together.
- Stir, then raise the heat until the stew just starts to boil, reduce to a low setting, and cover.
- Allow the stew to gently simmer with the lid on for 30-45 minutes, or until the sweet potatoes are soft.
- Season with salt to your liking and serve with your preferred toppings.
Notes
- For a richer flavor, consider roasting the sweet potatoes before adding them to the stew.
- Adjust the spiciness by increasing the amount of chipotle chiles in adobo sauce to your liking.
- Brighten the stew’s flavors by adding a squeeze of lime juice before serving.
