Sweet Potato and Black Bean Stew
2 tbsp olive oil
2 medium sweet potatoes
2 medium carrots
1 large onions
1 chipotle in adobo + ½ tbsp adobo sauce, minced
½ tbsp minced garlic
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Pinch of Cinnamon
1 bag of Neilly's Black Bean Stew
1, 14 oz can diced tomatoes
3 1/2 cups of vegetable stock, divided
Heat a large pot on medium heat and add the olive oil.
Once hot, add the sweet potatoes, carrots, and onions. Sauté until slightly softened.
Add the minced garlic, garlic powder, onion powder, cumin, salt, pepper, paprika, cinnamon, chipotle peppers, adobo sauce sauce, diced tomatoes, and 1 cup of vegetable stock.
Stir until combined.
Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Increase the heat to medium and add the rest of the stock and Neilly's Black Bean Stew.
Stir and combine and cook for 10-15 minutes or until the beans are tender.
Serve with your favorite toppings and enjoy!