Caribbean Vegetable Stew
By Mary McDougall
This spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime.
Serves: 8-10
Prep Time: 35 min
Cook Time: 60 min
Ingredients
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
Directions
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.
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