Kilimanjaro Bean and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Hearty stew with tender sweet potatoes, kidney beans, and fragrant ginger, simmered in a tomato-based broth. This East African-inspired vegetarian recipe, ready in about 50 minutes, pairs sweet potatoes, kidney beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced sweet potatoes
• 1 can (15 oz), drained kidney beans
• 1 can (14 oz) diced tomatoes
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/2 cup coconut milk
• 2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until soft. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 cups chicken broth, 1 can diced tomatoes, 2 medium diced sweet potatoes, and 1 can drained kidney beans. Stir in 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 25 minutes until sweet potatoes are tender.
3. Step 3: Stir in 1/2 cup coconut milk and cook for 5 more minutes until heated through. Adjust seasoning with additional salt if needed.