Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles

• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 2 tablespoons minced fresh ginger
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
• 2 cups orange juice
• 2 tablespoons minced garlic
• 2 15- to 16-ounce cans black beans, rinsed, drained
• 2 poblano chilies, seeded, chopped
• 1 red bell pepper, chopped
• Sour cream (optional)
• Avocado slices (optional)
• Orange wedges (optional)
• Polenta Triangles

1. Heat oil in heavy large pot over medium heat.
2. Add onions and saute until tender, about 10 minutes.
3. Add ginger, chili powder and cumin and stir 2 minutes.
4. Add sweet potatoes, orange juice and garlic and bring to boil.
5. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
6. Stir beans, poblano chilies and bell pepper into sweet potato mixture.
7. Cover and simmer until chilies are tender, about 15 minutes longer.
8. Season to taste with salt and pepper.
9. (Can be made 6 hours ahead.
10. Cover and refrigerate.
11. Rewarm over low heat before continuing, stirring occasionally.)
12. Divide stew among 4 bowls.
13. Top with sour cream, avocado and orange, if desired.
14. Serve with Polenta Triangles.

olive oil, onions, fresh ginger, chili powder, ground cumin, potatoes, orange juice, garlic, black beans, chilies, red bell pepper, sour cream, avocado, orange wedges, polenta triangles

Taken from www.epicurious.com/recipes/food/views/black-bean-and-sweet-potato-stew-with-chilies-and-polenta-triangles-15577 (may not work)