Ingredients
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1 tbspolive oil (for sautéing)
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1 lbchicken thighs, cubed (or ground turkey, beef, or cubed pork)
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1medium onion, diced
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3cloves garlic, minced
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1red bell pepper, diced
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1yellow bell pepper, diced
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3medium U.S. sweet potatoes, peeled and diced
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1can (15 oz) black beans, drained and rinsed
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1can (15 oz) diced tomatoes with green chilies
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1jalapeño, finely chopped (optional for extra heat)
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4 cupsvegetable or chicken broth
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1 tspcumin
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1 tspsmoked paprika
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½ tspground cinnamon
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¼ tspcayenne pepper (adjust to taste)
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salt & pepper to taste
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Juice of 1 lime
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½ cupshelled U.S. pistachios, roughly chopped
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fresh cilantro, chopped (for garnish)
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Instructions
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Sear the meat: Heat the olive oil in a skillet over medium heat. Brown the cubed meat (or ground meat) on all sides for about 4-5 minutes, then set aside.
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Sauté the veggies (optional): In the same pan, sauté the onion, garlic, and bell peppers for about 3-4 minutes, until softened.
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Assemble in Crockpot: Add the browned meat, sweet potatoes, black beans, diced tomatoes, sautéed veggies (if you did this step), jalapeño, vegetable or chicken broth, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper to the crockpot.
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Cook: Set the crockpot to low and cook for 6-8 hours, or on high for 4-5 hours, until the sweet potatoes are tender and the meat is fully cooked through.
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Finish and Garnish with Pistachios: Just before serving, stir in lime juice. Garnish each bowl with a generous sprinkle of chopped pistachios and fresh cilantro for a delightful crunch and added depth of flavour.
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Notes
This sweet potato and pistachio twist adds an earthy and satisfying contrast to the sweetness of the stew. Enjoy!
Enjoy your hearty, spicy, and sweet stew!
Recipe developed by Ro Nwosu from @WildRoga.