Black Bean & Sweet Potato Stew (Vegan)

By: Adrienne Katz Kennedy


  • 1-2 tbsp. olive oil
  • 2 shallots or small red onions, diced
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. cinnamon
  • 2 tbsp. tomato purée
  • 1 cup Hatch Green Chile roast
  • 3 medium-sized sweet potatoes, peeled and cubed
  • 1 cup pumpkin or squash purée (canned or homemade)
  • 2 tins black beans, rinsed and drained
  • 1-2 tsp. chipotle chiles in adobo (or whatever heat you prefer)
  • 2 tins chopped tomatoes or peeled plum tomatoes
  • 1 tbsp. oregano
  • 2 tsp. dark brown sugar


1. First peel, dice, and prep all ingredients.

2. In a large pot (with lid) heat oil to medium-high heat, then add your shallot or onion. Cook for 5-7 minutes until softened, fragrant and translucent, then add diced garlic, stir through and cook for 1 minute further.

3. Now, add your spices, cook for 1-2 minutes until fragrant, then add in tomato paste and stir until well combined. Pour in Hatch Green Chile Roast and stir well.

4. Add pumpkin or squash puree followed by sweet potatoes, stir to combine, then tip in rinsed and drained black beans and stir once more. Add in your chiles in adobo and stir through. It should really start to smell like chili now!

5. Tip in your tinned tomatoes, ½ - 1 tin full of water, oregano, brown sugar, a pinch or two of salt, and lime juice. Stir, then reduce heat to medium and cover with a lid. Cook for 30 minutes until sweet potatoes have softened.

6. Taste, adjust seasoning by adding salt and whatever additional spices you fancy (if any), and cook for another 20 minutes or so (longer if you have the time) until your desired thickness is reached.

7. Serve topped with hot sauce, cheese, avocado, sour cream, tortilla chips, pickled jalapeño, lime juice, or just as is alongside corn or flour tortillas or cornbread.

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