|BFC Recipes: Mexican Sweet Potato Stew|
by Janice Malin
2 Tbsp olive oil
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.