1 tablespoon vegetable oil
1 lrg onion, chopped
2 mediums garlic cloves, minced
2 mediums sweet potatoes, peeled and diced
(1 to 1 1/2 lbs.)
1 lrg red bell pepper, diced
14 1/2 ounces canned diced tomatoes
to taste, minced
32 ounces canned black beans, drained and rinsed
1 ripe mango, pitted
peeled and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
6 SERVINGS DAIRY-FREE
Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.
Meal plan: Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.