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Dietary Needs:
-
Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
Recipe Author:
Nourish Team
Total Time to Make
1 hour
Ingredients
- 1 Tbsp (15 mL) Vegetable oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Tbsp (15 mL) Chili powder
- 1 tsp (5 mL) Ground cumin
- ¼ tsp (1 mL) Cinnamon
- ¼ Cup (60 mL) All purpose flour
- 1 Cup (250 mL) Vegetable stock
- 3 Small sweet potatoes peeled, cubed (about 2 lbs/1kg)
- 1 x 796 mL can Tomatoes, diced
- 1 x 540 mL can Red kidney beans, drained and rinsed
- 1 Green pepper, diced
- Salt and pepper to taste
- 3 Cups (750 mL) Cooked brown rice, hot
Directions
- In large pot, heat oil over medium heat. Cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened.
- Sprinkle with flour and cook, stirring, for 1 minutes. Add stock and stir until smooth.
- Add sweet potatoes and tomatoes and bring to boil. Once boiling, reduce heat, cover and simmer stirring occasionally for 20 minutes or until almost tender.
- Add beans and pepper and simmer uncovered for about 10 minutes, or until potatoes are tender and slightly thickened.
- Add salt and pepper to taste and serve over brown rice.
