Navajo Stew

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Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

Recipe Type: Main Dish, Stew

Total time: 55 mins

Serves: 4
  • 2 medium sweet potatoes
  • 2 red or green bell peppers
  • 1 large onion
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 15-ounce can of tomatoes
  • 1 tablespoon canned chipotles in adobo sauce
  • 2 cup chopped fresh cilantro
  • 1 15-ounce can of butter beans or black beans, drained
  • flatbread (tortillas, lavash, or pita)
  • plain yogurt or sour cream (optional)
  1. Preheat the oven to 450°. Lightly oil a baking sheet.
  2. Peel the sweet potatoes and cut into 1-inch cubes.
  3. Stem and seed the peppers and cut
  4. into 1-inch pieces.
  5. Peel the onion and cut it stem end to root end into thin wedges.
  6. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper.
  7. Spread on the prepared baking sheet and roast in the oven for about 10 minutes.
  8. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
  9. While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until
  10. smooth. Set aside.
  11. When the vegetables are tender, put them into a 2- to 3-quart baking
  12. dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot,
  13. about 10 minutes.
  14. A few minutes before serving, warm the bread in the oven.
  15. Serve the stew in bowls topped with yogurt or sour cream ( if desired), with warm flatbread on the side.