Black Bean & Sweet Potato Stew

Here's a simple, seasonal, and attractive dish to warm you up on a cold night: Black Bean & Sweet Potato Stew. This tasty stew is full of fiber, color, protein and vitamins to ward off the wintry chills and give you plenty of energy. If you love Mexican flavors, give this one a try!

Black Bean & Sweet Potato Stew:

1 large sweet potato, peeled and cut into chunks
1 small potato, peeled and cut into chunks
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, minced
1 jalapeno, seeded and finely chopped
1 pepper (red or yellow), seeded and chopped
3 leaves chard, ribbed and torn
1/4 cup red wine
1/2 cup salsa (I use Pace)
6-8 Spanish olives, quartered
15 oz can of black beans, rinsed and drained

Parboil the potato and sweet potato until almost tender. Drain and set aside.

Heat the oil in a skillet and cook the onions and garlic for 4-5 minutes. Add the jalapeno and pepper and cook another 4-5 minutes. Add the chard leaves and stir fry for 1 minute. Add the wine and cook 1 minute. Add the salsa, olives, sweet potatoes and black beans and cook for 8-10 minutes.

Serve with homemade salsa and chips.