Kidney Bean and Sweet Potato Stew
Hearty, wholesome, and bursting with bold flavors, this Kidney Bean and Sweet Potato Stew is the ultimate comfort food for cozy weeknight dinners. This vegan-friendly recipe combines creamy sweet potatoes and protein-packed kidney beans with a fragrant medley of spices, including smoked paprika, cumin, and chili powder. Slow-simmered in a rich tomato and vegetable broth, the stew delivers a satisfying blend of smoky and savory notes, while a handful of fresh baby spinach adds a vibrant touch of green. Perfectly balanced and ready in under an hour, this one-pot wonder is not only easy to make but also brimming with nutrients. Serve it with crusty bread or over fluffy rice for a heartier meal that will keep you coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 15-ounce can diced tomatoes (canned, with juices)
- 4 cups vegetable broth
- 2 cups cooked kidney beans (drained and rinsed if canned)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 bay leaf
- 2 cups baby spinach (optional, for extra greens)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cubed sweet potatoes, ground cumin, smoked paprika, dried thyme, and chili powder. Cook for 2 minutes, stirring frequently, to toast the spices and coat the vegetables.
Pour in the diced tomatoes (with their juices) and vegetable broth. Add the bay leaf and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 20 minutes or until the sweet potatoes are tender and easily pierced with a fork.
Add the cooked kidney beans and stir to combine. Simmer for an additional 5 minutes to heat the beans through.
If using, stir in the baby spinach and cook for 1-2 minutes until wilted.
Season the stew with salt and black pepper to taste.
Remove the bay leaf before serving. Ladle the stew into bowls and enjoy as is, or serve with crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 31.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5199 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
