Black Bean and Sweet Potato Stew

I love fall.
Everything about it. I particularly love this season's food! Pumpkins, squashes, root vegetables galore! There's something comforting in the heartiness of it all. The temperature is dropping and I'm loving soups and stews! The things with soups is that if not done the right way, they leave you unsatisfied and longing for more in one hours time. That's why I love hearty stews that pack a protein and fiber punch!

This recipe is pretty versatile. You can season it however you wish. Play around with spices!

2 tbsp coconut oil
4 medium garlic cloves
1 white onion
2 celery stalks
2 carrots
4 small sweet potatoes
2 cups black beans, drained
1-15 oz can of diced tomatoes/chilies 
4 oz Ground Lean Turkey (Optional)
1 tbsp chili powder
1 tsp paprika
Fresh Cilantro
Salt and Pepper to taste!

PREPARATION

1.  Heat your coconut oil in a skillet.  Saute garlic, onion, celery, carrot, and potatoes and then transfer them to your pot.
2.  Add canned tomatoes with juice. Fill the can with water twice and add it to the pot. Bring to a boil and cook until the potatoes are soft. 
3. Add your seasonings, beans, and browned ground turkey.
4. Let it simmer.  Add more water if you prefer a thinner consistency.

Serve this with Southern Gluten Free Cornbread for a meal that is certain to stick with ya!

NUTRITIONAL INFO

Serving Size: 1 Cup
Calories: 166
Protein: 11g
Carbs:  29g
Fat: 2g
Fiber: 7g
Sugars: 4g (No added sugar)