I’m a lightweight when it comes to spicy dishes – yet I’m addicted to chipotle peppers.  I add Chipotle Tabasco or pureed chipotle peppers to many of my recipes – just to get that tangy layer of smokiness.  This simple, quick and easy stew is highlighted with just the right punch of heat – perfect for a cold night – and loaded with healthy, colorful veggies.  It’ll warm you up inside and out.

Warming Winter Stew with Cilantro Chimichurri
Serves 4

1 medium-sized sweet potato, peeled and cut into small cubes
1 medium-sized potato, peeled and cut into small cubes
2 red bell peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
1/2+ cup vegetable broth
1 tbsp. cumin
1 tsp. salt
1/4 tsp. black pepper
1 15 oz. can diced tomatoes
1/4- 1/2 tsp. canned chipotles in adobo sauce
2 garlic cloves, roughly chopped
1 cup fresh cilantro
1 15 oz. can black beans, rinsed and drained

Preheat oven to 450F.

Pour vegetable broth onto a large baking sheet and add the sweet potato, potato, bell peppers, onion, garlic, cumin salt and pepper.  Spread evenly and bake for about 10 minutes.  Stir and continue to roast – adding more vegetable broth if needed – for another 10-15 minutes or until sweet potatoes and potatoes are tender.

While the vegetables roast, puree the tomatoes, chipotles, garlic and cilantro in a food processor until smooth.  Set aside.

When the vegetables are tender, pour them into a 3-quart baking dish, stir in the black beans and the tomato-cilantro mixture.  Put the baking dish in the oven and cook the vegetables until heated through, about 10 minutes.

Divide between four bowls and serve with warm, crusty rolls and broccoli slaw salad.

(Begged, borrowed and stole this from Moosewood Restaurant Simple Suppers.  Sure, I changed up a few things here and there – no cooking oil, ahem – but I must give credit where credit is due.  This is a wonderful cookbook with tons of easy, flavorful and healthy recipes – as long as you ditch the dairy – for nights when you’re not in the mood for complicated cooking.)