Source: dLife

This rich and hearty stew brings together beans, sweet potatoes, vegetables and a touch of seasoning.

Servings

1 tbsp extra virgin olive oil
1 yellow onion , coarsely chopped
1 chopped green bell peppers , seeded and diced
1 large tomato , diced
3 medium garlic cloves , chopped
1 bay leaves
2 cup fat free reduced sodium chicken broth
1 sweet potatoes , peeled and diced
3 cup red kidney beans, canned and drained , rinsed (about 2 cans, 15 ounces each)
0.25 tsp salt
0.25 tsp black pepper , freshly ground
2 tbsp chopped parsley , fresh (or fresh cilantro)

1 Heat the oil in a large pot over medium high heat. Stir in the onion and bell pepper and cook until softened, about 3 minutes.
2 Add in the tomato, garlic, and bay leaf, simmering for 1 minute. Add in the broth and bring to a boil.
3 Add in the sweet potato, lower heat, simmer, uncovered until the potato gets tender, about 5 minutes.
4 Add in the beans and cook another 2 minutes. Season with salt and pepper, stir in cilantro. Throw out the bay leaf before serving.

This recipe is very versatile so try experimenting with different beans and potatoes.