Spiced Sweet Potato Stew

A good midwinter stew, the combination of sweet potatoes and black beans is rich and hearty.  I like the addition of fresh spinach for a pop of green.  This makes a large batch and the extra stew packs well for lunches.  Another vegan recipe from Ella!

Spiced Sweet Potato Stew
Serves 8
From Deliciously Ella by Ella Woodward

3 sweet potatoes
1 red bell pepper
28 oz can diced tomatoes
2 garlic cloves, crushed
2 tsp chili powder
2 tsp ground cumin
2 tsp ground coriander
1 Tblsp miso paste
salt and pepper
1 15-oz black beans, drained and rinsed
7 oz spinach
1 cup (8 oz) coconut yogurt or Greek yogurt (optional)

Cut the sweet potatoes and the bell pepper into 1" pieces and add to a large saucepan with the diced tomatoes and 2.5 cups water.  Bring to a boil.  Add the garlic, chili powder, cumin, coriander, miso, salt and pepper. Reduce heat to a simmer, cover and cook for an hour, stirring frequently.

When the sweet potatoes are soft, add the black beans with the spinach. Stir until the spinach has wilted.  Serve garnished with dollops of yogurt.