Chipotle Black Bean & Sweet Potato Vegetarian Stew

I put this recipe together the other night while trying to figure out something to do with the dozens of sweet potatoes we keep getting from our vegetable CSA. I think my whole family is a little burned out on chili, so I decided to skip the meat and serve this one-pot meal over rice. 

You could easily add chicken, ground beef, or andouille to this one to change up the flavor. If you do, just brown it, cut it up, and mix it in when you add the chicken stock.

Chipotle Black Bean & Sweet Potato Vegetarian Stew

Ingredients:
1 tbsp olive oil
2 large sweet potatoes, cubed
3 medium carrots, chopped
¼ - ½ red onion, chopped
2 cloves of garlic, minced
2 cans black beans, drained & rinsed
1 can diced tomatoes, drained
1 chipotle in adobo, finely chopped (add a tbsp of the adobo sauce for smokier flavor)
1 tsp chili powder
1 ½ tsp ground cumin
2 tsp dried parsley
salt & pepper to taste
1 cup vegetable stock (or any stock for non-vegetarian)
sour cream (omit for vegan) & prepared rice for serving 

Instructions:
In Dutch oven, heat oil over medium heat. Once oil is heated, add cubed sweet potatoes, chopped carrots, and red onion. Cook, stirring occasionally, for about 8-10 minutes, or until vegetables are slightly softened. Add minced garlic, and continue cooking, stirring continuously, for 30 seconds – 1 minute. Add rest of ingredients through salt & pepper, stirring to combine. Add stock, bring to a boil, and then reduce to a simmer. Continue simmering for 20 minutes, or until vegetables are completely softened and liquid has reduced. Serve over prepared rice, and top with a dollop of sour cream or plain yogurt.