3 Very Large Sweet Potatoes, cubed
5 Large Carrots, chopped
4 Lg Garlic Cloves, minced
1 (28oz) Can Stewed Tomatoes
2 (14oz) Cans Black Beans, rinsed
4 Chipotle Peppers in Adobo Sauce, diced
(these are canned in the mexican food section)
1 Tbs Vegetarian Bouillon
1 Tbs Cumin
1 Tbs Curry Powder
(1-3 Cups water)
Cut up all the veggies and place them in a large pot with the rest of the ingredients. Add in about 1.5 cups water to the pot and cook on medium-high for about 15 minutes. Then turn down to low and continue simmering to cook the carrots and potatoes thoroughly. Make sure to add enough water to the pot to prevent the stew from becoming to thick and burning.
TIP 1:
Day two of this meal is even more amazing!
TIP 2:
You can add shredded cheddar to the top of this stew after to serve it for a little bonus...but this stew does not lack flavor without it. :)
TIP 3:
Turn down the "heat" by tweaking the recipe and removing a chipotle pepper or two.
TIP 4:
AND, AS I ALWAYS DO...MAKE IT YOUR OWN! :) THIS IS MERELY AN IDEA. IF YOU WANT MORE OF SOMETHING ADD IT. IF YOU WANT LESS, LEAVE IT OUT. TRUST YOURSELF. FOLLOW YOUR INTUITION AND WITH A LITTLE PRACTICE, I PROMISE YOU WILL BE AN AWESOME, HEALTY COOK!