Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion (diced)
  • 1 medium green bell pepper (diced)
  • 1 medium red bell pepper (diced)
  • salt and pepper (to taste)
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon ground cumin
  • 2 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 large sweet potatoes (peeled and cubed)
  • 3 tablespoons tomato paste
  • 2 cans 15-ounce size black beans (rinsed and drained)
  • 3 cups vegetable broth
  • 1 cup frozen corn
  • ¼ cup fresh cilantro (chopped)
  • 2 tablespoons fresh lemon juice

Instruction

  • Heat olive oil in a large stock pot over medium heat. Add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until soft and fragrant, about 4-5 minutes.
  • Add seasonings and cook, stirring occasionally, for a minute or two until the spices become fragrant.
  • Add sweet potatoes, tomato paste, and black beans. Season with additional salt and pepper, if desired, and stir to combine.
  • Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer until the sweet potatoes are fork tender, about 15-20 minutes.
  • Stir in the corn and heat for a few minutes. Top with cilantro and fresh lemon juice and serve.