Sweet Potato and Black Bean Stew

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Sweet Potato and Black Bean Stew


This is what winter is all about – spicy, hearty and healthy! This was a delicious one-pot dinner for a very frigid winter night. I made this for dinner on the second to last day of my cleanse and it was hard to believe this was not only healthy, but cleanse-friendly. I had been avoiding corn throughout my entire cleanse, though I just couldn’t resist adding it to this stew, not only for taste, but for the lovely “pop” of the bright sunshine color in an already beautiful dish. Though this dish is vegan, it would satisfy the most ravenous of meat eaters, Mark was raving about it, which can be hard to get him to do sometimes without meat. It is reminiscent of chili but is a combination of flavors unlike any chili I have ever had. The subtle sweetness from the sweet potatoes is so perfectly unexpected. I personally love spicy, so I kept the seeds in on both the jalapeño and chipotle pepper, this stew had a pretty nice kick to it. If you don’t like spicy, you can certainly choose one over the other on the spicy peppers or leave out the seeds. The splash of fresh lime juice is such a perfect compliment to all the flavors and really brings a nice brightness to the dish. If you don’t like black beans or don’t have any on hand, so many other beans would work well in this dish, kidney, pinto, navy, etc. I also think this stew would be great with butternut squash or pumpkin, as well. If you aren’t vegan or on a cleanse and you love your cheese, grate some nice extra-sharp cheddar cheese on top of this stew when you serve it. It would be incredible. Avocado or sour cream would also be great on top. And, if you really like the heat, a few squirts of your favorite hot sauce when serving, would give you another kick of spice. Please do yourself and make this super easy and hearty stew before winter is over and you regret it.

Sweet Potato and Black Bean Stew
serves 6

2 tablespoons olive oil
3 small-medium organic sweet potatoes, peeled and chopped into 1-inch cubes (you basically want about 1 1/2 pounds of sweet potato)
2 small onions, peeled and roughly diced
2 cloves garlic, minced
1 red bell pepper, seeds removed and chopped into 1/2-inch pieces
1 jalapeño, diced (I left the seeds in, I like spicy, take them out if you don’t)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 dried chipotle pepper, roughly chopped, again seeds left in
3 cups organic low sodium vegetable broth
1 – 15 ounce can organic black beans, no salt added, rinsed and drained
1 – 28 ounce can diced organic fire-roasted tomatoes
1 1/2 cups frozen organic sweet corn
1/2 cup fresh cilantro, chopped, plus more for serving
1/4 cup freshly squeezed lime juice, plus more for serving
3 green onions, thinly sliced

Heat olive oil in a large stock pot over medium-high heat. Add sweet potatoes, onion, garlic, red pepper and jalapeño, stir well to coat. Sauté until onion and peppers are slightly soft, about 5-7 minutes. Add in the chili powder, cumin, salt, and chopped chipotle pepper, still well to combine. Add in the vegetable broth, black beans and diced tomatoes (including all the juice in the can). Bring the stew to a boil, stirring well to combine all the ingredients and remove any stuck bits or spices at the bottom of the pot, reduce the heat to a simmer, add in the frozen corn and allow it to cook 15-20 minutes longer or until the sweet potatoes are fork-tender.

Just before serving add the fresh cilantro and lime juice to the stew, season to taste with salt and pepper. Serve in large soup bowls, top with a bit more fresh cilantro and green onions, you can add an additional squeeze of lime, if desired. Enjoy.

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17 Responses

  1. Babygirl says:

    I just started eating more black beans, so I really enjoyed reading this recipe. I will definitely try this out.

  2. Hey, I am a new reader to your blog – you have lovely photography skills and I am very intrigued by your recipes! This one definitely appeals to me – there are few things that I love better than sweet potatoes and any kind of bean – so combining them together? Sounds lovely!

  3. Hi there! This recipe sounds so yummy I will be trying it soon. Your photography’s great, can’t wait to come back for a second visit. I tried to leave a comment on your About page [I’m a graphic designer too! who loves to cook too!] but I couldn’t comment on that page, so here I am under sweet potatoes and black bean stew. =) Even yummier.

  4. […] looking for easy, healthy, hearty dinners and was thrilled when I came across this recipe for Sweet Potato and Black Bean Stew on Tasty Yummies. It looks delicious and perfect for the cold weather.. not to mention – […]

  5. freudiantypo says:

    This looks amazing! I can’t wait to try this.

  6. I feel so healthy just thinking about the combination of colors, black and orange! Sounds really tasty, too! 🙂

  7. Lianda Marohn says:

    Hey where do you get all your organic veggies?

  8. trialsinfood says:

    this looks delicious!

  9. ingrid says:

    It was really good! also seperately made some pearl couscous to go with it and it was a great meal, thanks!

  10. neera says:

    Hi! This recipe was SO good. I couldn’t believe how good it taste after adding the lime.
    I have an odd question though, after days of eating leftovers, I totally noticed that I had forgot to put the Black Beans in there! In the directions you don’t mention when to put them in. I am a total recipe follower so I always just do what it says…..so of course I didn’t put in the Black beans…can you tell me at what point to add them?

    • tastyyummies says:

      Ha oops, thanks for letting me know Neera. I actually just updated the recipe now. They should go in with the tomatoes. Thanks so much for bringing that to my attention! glad you liked this even without the beans 😉 Take care!

  11. […] Sweet Potato + Black Bean Stew by, Tasty Yummies […]

  12. Yesica says:

    I Just Finished Cooking And Eating This Recipe And OMG It Was Delicious! I Didn’t Have Chipotle So I Just Used CA Chile And I’m Guessing It Worked 🙂 I Love Spicy Food But NoW My Stomach can’t Tolerate Too Much. This Recipe Is Not Too Spicy And Its Hearty Enough For The Hubby 🙂 I’m Super Happy!

    • tastyyummies says:

      So glad you enjoyed it and could alter the spiciness to your preferred level. Thanks for the comment and for reading.

      • Yesica says:

        The more I read your website and recipes the more in love I fall! I want to cook everything on here! Thank you for this great website : ))))

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