Vegetarian

Spicy White Bean and Sweet Potato Stew with Collards is for Soup.

Spicy White Bean and Sweet Potato Stew with Collards takes several minutes to prepare.

Spicy White Bean and Sweet Potato Stew with Collards takes several minutes to cook.

Spicy White Bean and Sweet Potato Stew with Collards makes 6 servings.

The ingredients for Spicy White Bean and Sweet Potato Stew with Collards are:

1 TBS Olive Oil
1 medium-size yellow onion, diced
1 small red bell pepper, seeded and diced
2 garlic cloves, minced
1 pound sweet potaotes, peeled and cut into 1-inch chunks
1 fresh hot chili, seeded and minced
1 teaspoon peeled and grated fresh ginger
one 14.5 ounce can diced tomatoes, with juice
3 cups slow-cooked or two 15.5 ounce canned cannellini beans, drained and rinsed
1 teaspoon Splenda brown sugar blend
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth
salt and pepper to taste
2 cups chopped collard greens, cooked in simmering water until tender and drained

Here is how you make Spicy White Bean and Sweet Potato Stew with Collards:

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic. Cook until softened.2. Transfer the mixture to a 4-6 quart slow cookedr. Add the remaining ingredients except for the collard greens. 3. Cover and cook on low for 4-6 hours. 4. Close to serving time, stir in the cooked collard greens. Taste and adjust seasonings. Remove bay leaves and serve. Number of Servings: 6Recipe submitted by SparkPeople user SANDRADAVIS5076.

The nutritional information for Spicy White Bean and Sweet Potato Stew with Collards is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 181.4

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 969.3 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 6.4 g
• Protein: 8.6 g

The dietary needs meet for Spicy White Bean and Sweet Potato Stew with Collards is Vegan