Sweet Potato Coconut Milk Stew
This delicious vegan stew is warming and perfect for the winter! Enjoy with a side of rice or on its own!
45 m 8Ingredients
- -1 tablespoon neutral vegetable oil
- -1 onion, diced
- -3 cloves garlic, minced
- -2 tablespoon ground cumin
- -2 teaspoons dried oregano
- -1 ¼ teaspoons salt
- -1 teaspoon sugar
- -½ teaspoon chili powder (you can add an entire teaspoon if you want it spicy!)
- -2 cups vegetable stock
- -1 tbsp Merry Mint tea
- -1 large sweet potato peeled, chopped into ½ inch chunks
- -1 red bell pepper de-seeded, chopped into ½ inch chunks
- -1 28-ounce can crushed tomatoes
- -1 can chickpeas drained and rinsed
- -1 can lentils drained and rinsed
- -1 14-ounce can coconut milk
- -½ cup corn kernels (can use frozen)
- -¼ cup fine grind cornmeal
- -fresh cilantro both chopped and whole leaves and smashed avocado for garnish (optional)
Directions
1. Heat the oil in a large deep-sided skillet over medium-low heat. Add the chopped onion and garlic to the oil and cook until they are fragrant, and the onion is translucent, about 4 to 5 minutes.
2.Add the ground cumin, dried oregano, salt, sugar, and chili powder to the pot. Cook for 1 minute.
3. Add the vegetable stock and chopped sweet potato.
4. Add the tea to a tea bag and toss it in the soup. Increase the heat to medium-high and bring everything to a light boil.
5. Remove the tea bag and reduce the heat once again and keep the chili at a simmer for 18 to 20 minutes, stirring often
6. Add the chopped red pepper, crushed tomatoes, chickpeas, lentils, coconut milk, and corn to the pot. Continue to simmer for 5 to 7 minutes.
7. Sprinkle the cornmeal into the chili and stir. Continue to simmer for 5 minutes to thicken.
8. Remove the chili from the heat and stir in two handfuls of chopped cilantro stems and leaves. Serve the chili hot with smashed avocado and cilantro. Enjoy!
