This stew was a spin off from my Vegan Chipotle Pepper Stew (OhMyYum). I took out the corn, and didn’t add as much quinoa. In their places, I added sweet potato. I used more chipotle seasoning, and added some cinnamon for an exotic flare. I like to eat it with Daiya cheddar vegan cheese added to my individual bowl, and I also like to add really hot crushed Thai pepper too. I wish something like Daiya cheese had existed the first time I was vegan. This stew is spicy goodness, and I would make it again. Enjoy!

Vegan Sweet Potato Pepper Chipotle-Cinnamon Stew

(Makes about 12 400g servings with my water content, total weight = 5136g)

Water as needed
4 C Vegetable Broth
~330g Onion, diced fine
~370g Red Bell Pepper, diced fine
1 28oz can Petite Diced Tomatoes
2 12oz can Lime Cilantro Rotel
2 15oz cans Black Beans (rinsed well)
2 4oz cans Diced Green Chilis
1100g Sweet Potato, Diced in ~1/4″ squares
100g Wild Rice
90g Quinoa
3 packets Chipotle Taco Seasoning (check for MSG)
25g Nutritional Yeast
3g Cinnamon

This recipe comes together very quickly. Simmer the onions and peppers in a little water until they soften, then just start adding all the other ingredients starting with the sweet potatoes. Allow the stew to simmer for around 45 minutes to allow the wild rice and quinoa to fully cook, adding water when necessary

Ready to eat, after "cheese" and thai pepper!

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Nutrition Summary for 400g Vegan Sweet Potato Pepper Chipotle-Cinnamon Stew
Report generated by CRON-o-Meter v0.9.7
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General (33%)
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Energy               |   276.4 kcal    21%
Protein              |    10.7 g       19%
Carbs                |    54.4 g       28%
Fiber              |    11.6 g       46%
Starch             |    15.2 g      101%
Sugars             |     7.5 g       15%
Fat                  |     2.2 g        5%

Vitamins (58%)
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Vitamin A            | 15078.9 IU     302%
Lutein+Zeaxanthin  |   146.7 µg       3%
Folate               |   247.7 µg     138%
B1 (Thiamine)        |     1.5 mg     138%
B2 (Riboflavin)      |     1.4 mg     109%
B3 (Niacin)          |     9.7 mg      65%
B5 (Pantothenic Acid)|     1.4 mg      28%
B6 (Pyridoxine)      |     1.7 mg     106%
B12 (Cyanocobalamin) |     0.9 µg      47%
Vitamin C            |    62.8 mg     105%
Vitamin D            |     0.0 IU       0%
Vitamin E            |     1.1 mg       9%
Vitamin K            |     5.4 µg       6%

Minerals (30%)
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Calcium              |    85.7 mg       9%
Copper               |     0.5 mg      24%
Iron                 |     3.7 mg      24%
Magnesium            |   106.9 mg      33%
Manganese            |     0.9 mg      24%
Phosphorus           |   232.6 mg      33%
Potassium            |   904.1 mg      26%
Selenium             |     5.2 µg      10%
Sodium               |   832.0 mg     166%
Zinc                 |     2.2 mg      18%

Amino Acids (44%)
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CYS                  |     0.1 g       54%
ILE                  |     0.4 g       36%
LEU                  |     0.7 g       31%
LYS                  |     0.6 g       35%
MET                  |     0.2 g       30%
PHE                  |     0.5 g       54%
THR                  |     0.4 g       49%
TRP                  |     0.1 g       57%
TYR                  |     0.3 g       60%
VAL                  |     0.5 g       30%

Lipids (3%)
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Saturated            |     0.2 g        1%
Monounsaturated      |     0.2 g        1%
Polyunsaturated      |     0.5 g        2%
Omega-3            |     0.1 g       10%
Omega-6            |     0.4 g        4%
Cholesterol          |     0.0 mg       0%