Black Bean And Sweet Potato Stew

• 2 tablespoons olive oil
• 2 cups onion, finely chopped
• 2 tablespoons fresh ginger, minced
• 2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1-1/2 pounds sweet potatoes or yams, peeled, cut into 1/2 inch cubes
• 2 cups orange juice
• 2 tablespoons garlic, minced
• 2 15-16 ounce cans black beans, rinsed and drained
• 2 poblano chilies, seeded and chopped
• 1 red bell pepper, chopped
• sour cream (optional topping)
• avocado slices (optional topping)
• orange wedges (optional topping)
• cornbread (optional topping)

Heat oil in a heavy large pot over medium heat. Add onions and saute until tender, about 10 minutes.

Add ginger, chili powder, and cumin. Stir 2 minutes.

Add sweet potatoes, orange juice, and garlic and bring to a boil. Reduce heat, cover, and simmer until sweet potatoes are almost tender, about 15 minutes.

Stir in beans, poblano chilies, and bell pepper. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper.

Top with sour cream, avocado, and/or orange. Serve with cornbread.

• source: Margaret Bickmore, epicurious.com
• keywords: stew, vegetarian
• ratings: Liz-?, Tom-9
• time: ? minutes