Spicy White Bean and Sweet Potato Stew with Collards

1 TBS Olive Oil
1 medium-size yellow onion, diced
1 small red bell pepper, seeded and diced
2 garlic cloves, minced
1 pound sweet potaotes, peeled and cut into 1-inch chunks
1 fresh hot chili, seeded and minced
1 teaspoon peeled and grated fresh ginger
one 14.5 ounce can diced tomatoes, with juice
3 cups slow-cooked or two 15.5 ounce canned cannellini beans, drained and rinsed
1 teaspoon Splenda brown sugar blend
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetable broth
salt and pepper to taste
2 cups chopped collard greens, cooked in simmering water until tender and drained

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic. Cook until softened.
2. Transfer the mixture to a 4-6 quart slow cookedr. Add the remaining ingredients except for the collard greens.
3. Cover and cook on low for 4-6 hours.
4. Close to serving time, stir in the cooked collard greens. Taste and adjust seasonings. Remove bay leaves and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user SANDRADAVIS5076.