South American Stew

This recipe is a recipe I adapted from Bauman College's Natural Chef program, where I received my certification in 2009.  It is one of my absolute favorite stews, packed with colors, vitamins, flavors and textures and lots of protein between the quinoa and the kidney beans, and is perfect for fall. I like to top mine off with a bit of fresh avocado and cilantro.  I always feel so healthy after eating this stew but it is so hearty and comforting you would think it was bad for you!

South American Stew
2 cups carrot juice
1 T. grapeseed oil
1 cup onions- diced
3 cloves garlic, chopped
2 cans of diced tomatoes
1 cup tomato juice
2 cups vegetable stock- plus more if needed to thin at the end
1 1/2 T. chili powder
3 cups sweet potatoes, 1 inch dice
1/2 cup quinoa, rinsed
1 1/2 cups green beans, cut to 1 inch
2 cups cooked kidney beans (1 15 oz. can - rinse if using canned)
2 cups corn- fresh or frozen
2 cups vegetable stock- or more if needed to thin
lemon juice, salt and pepper to taste

Heat oil in a large pot,  add onions about 5 minutes. Add garlic for 1 minute more.
Add carrot juice, tomatoes and tomato juice, chili powder, sweet potatoes, and quinoa and bring to a boil. Reduce heat to a simmer and cook covered for 10-15 minutes.

Just as the sweet potatoes get tender add the green beans and simmer for another 10 minutes. Add the beans and corn and continue to cook until just heated through. Add more vegetable stock if stew is too thick. Season to taste with sea salt, fresh pepper and lemon juice.

Serves 8