Day 22: Dinner

This caribbean vegetable stew was one of the most unusual dishes I've ever prepared. Its incongruous ingredient list consisted of foods I'd never think of eating together- three kinds of beans, sweet potatoes, apples, tomato sauce, and a melange of spices- convinced me to try it. It's very easy to cook, very healthy, and very delicious. You'll also have enough leftovers to bring to lunch at work for about a week.

The recipe, everyone:

• 1/3 cup water
• 1 large onion, chopped
• 1 bell pepper, chopped (I used half a red and half a green, but you can use either)
• 2 large sweet potatoes, peeled and chunked
• 15 ounce can tomato sauce
• 15 ounce can diced tomatoes (with jalapenos, if you can find)
• 20 ounce can pineapple chunks with juice
• 2 green apples, unpeeled and chunked
• 4 ounce can green chilies
• 1/2 cup vegetable broth
• 15 ounce can black beans
• 15 ounce can kidney beans
• 15 ounce can pinto beans (drain and rinse all beans)
• 2 tbsp. brown sugar (I used agave nectar instead)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• 1/4 tsp. cinnamon

1. Boil water in a large pot; add onion and bell pepper. Cook for 5 minutes, stirring occasionally.

2. Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies, and vegetable broth. Boil, reduce heat, cover and simmer 45 minutes, stirring occasionally.

3. Add beans and spices. Mix well and continue to cook 10 minutes longer.

4. Serve over brown rice.