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BFC Recipes: Mexican Sweet Potato Stew PDF Print E-mail

by Janice Malin
March 2014

2 Tbsp olive oil
1 large red onion, diced
4 cloves garlic, minced
1 very large sweet potato, peeled if desired, and cubed
1 large red pepper, seeded and cut into squares
1 pkg. chicken seitan, cut into small bite size pieces
1 28-oz. can diced tomatoes

1 cup water (more as necessary)
1 tsp salt
2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1 tsp cocoa powder
1/4 tsp cinnamon
1/4 tsp Anaheim chili flakes (or other red pepper flakes)
1 1/2 Tbsp flour
2 Tbsp water
1 cup frozen corn
1 cup frozen baby lima beans (or canned kidney beans, etc)
1/2 cup chopped fresh cilantro

Heat olive oil in a stew pot big enough for all ingredients. Add diced onion and sauté until translucent. Add garlic, sweet potato, and pepper, and continue cooking until pepper is soft. Then add the seitan, tomato, and water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and chili flakes. Increase heat and bring to a boil. Dissolve the flour in 2 Tbsp of water and add to the boiling stew, stirring to distribute. Reduce heat and simmer until the sweet potatoes are just soft, about 10-15 minutes. Stir occasionally to prevent sticking. Mix in the corn and beans, and heat thoroughly. Stir in the chopped cilantro before serving.