Southwestern Sweet Potato Stew

Vegan Seasonal

“This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your taste buds and keep you full for hours.”

Ingredients

  • 2 cups lower-sodium vegetable broth
  • 2 cups water
  • 1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
  • 1 medium onion, chopped ( ½ cup)
  • 2 cloves garlic, minced
  • 1½ teaspoons dried oregano, crushed
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 1 (15 ounce) can golden hominy, rinsed and drained
  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1 poblano chili pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
  • Chopped fresh cilantro
  • Lime wedges

Directions

  • 1Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
  • 2Cover and cook on Low for 10 to 12 hours.
  • 3Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.