Caribbean Vegetable Stew

Prep: 35 minutes Cook: 60 minutes


This spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime.


  • 1/3 cup water
  • 1 large onion, chopped
  • 1 bell pepper, chopped (red or green)
  • 3 cups sweet potato, peeled and cubed
  • 15 ounce can tomato sauce
  • 15 ounce can diced tomatoes with jalapeno peppers
  • 20 ounce can pineapple chunks with juice
  • 2 cups green apples (unpeeled), chopped
  • 4 ounce can green chilies, chopped
  • 1/2 cup vegetable broth
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can kidney beans, drained and rinsed
  • 2 tbsp brown sugar
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cinnamon


Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally. Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally. Serve over brown rice or other whole grains.