Kidney Beans & Sweet Potato

• 1 medium onion, chopped
• 4 medium garlic cloves, chopped
• 1 tablespoon fresh ginger, chopped
• 1 medium carrot, sliced thin
• 1 medium green bell pepper, cut in 1 inch squares
• 2 cups sweet potatoes, cut in 1 inch cubes
• 2 cups cremini mushrooms, sliced medium thick
• 12 teaspoon cinnamon
• 1 teaspoon red chili powder
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1 tablespoon vegetable broth
• 15 ounces kidney beans, drained
• salt and black pepper

1. Prepare first 6 ingredients by chopping and slicing.
2. Heat 1 TBS broth in a medium to large soup or braising pot.
3. Saute onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
4. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms.
5. Continue to saute for another 5 minutes, stirring frequently.
6. Add spices and mix thoroughly.
7. Mix tomato paste and broth together and add to pot.
8. Cover and simmer on low for about 30 minutes stirring occasionally.
9. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.

onion, garlic, fresh ginger, carrot, green bell pepper, sweet potatoes, cremini mushrooms, cinnamon, red chili powder, paprika, tomato paste, vegetable broth, vegetable broth, kidney beans, salt

Taken from www.food.com/recipe/kidney-beans-sweet-potato-161946 (may not work)