Recipe: Sweet Potato & Black Bean Stew

Adapted from Vegetarian Cooking, this is a favorite in fall and winter. 

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1/4 cup peanut butter

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

3 sweet potatoes

4 cups (or 2 cans) diced tomatoes

4 cups (or 2 cans) black beans

2 cups corn

 

In large pot, cook onion in oil until tender. Add in remaining ingredients. Heat to boiling, then reduce heat and let simmer for 20 minutes, or until sweet potatoes are tender. Serve with brown rice or couscous. 

Because I forgot to take a picture of it earlier, here it is in the lunch-tomorrow-tupperware.