Smoky Chipotle Black Bean Stew with Sweet Potatoes and Corn
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 medium sweet potatoes, peeled and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Lime wedges and chopped cilantro for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic and chipotle peppers. Cook for one minute until fragrant.
- Add the sweet potatoes, smoked paprika, and cumin. Stir to coat the potatoes with the spices.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes until the sweet potatoes begin to soften.
- Add the black beans and corn. Continue simmering for another 10 minutes until the potatoes are tender and the stew thickens.
- Season with salt and black pepper. Serve hot with lime wedges and cilantro.
Notes
The adobo sauce from the chipotle peppers adds extra smokiness, so adjust the amount of peppers if you prefer less heat. Leftovers thicken more in the fridge, so add a splash of broth when reheating. Fresh corn works well in place of frozen during summer months.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Wooden spoon