Braised Kidney Beans & Sweet Potato

Ingredients
(serves 4)
1 medium onion, chopped
4 medium cloves garlic, chopped
1 TBS fresh ginger, chopped
1 medium carrot, sliced thin
1 medium green bell pepper, cut in 1 inch squares
2 cups sweet potatoes, cut in 1 inch cubes ( abt 2 five inch long sweet potatoes)
2 cups crimini mushrooms, sliced medium thick ( abt 7-8 medium mushrooms)
½ tsp cinnamon
1 tsp red chili powder
1 tsp paprika
1 TBS tomato paste ( or 1 finely diced tomato )
2 cups + 1 TBS vegetable broth ( might want to reduce water a bit if one wants thicker consistency)
15 oz can kidney beans, drained ( 2 cups cooked kidney beans)
salt & black pepper to taste

Directions
Prepare first 6 ingredients by chopping and slicing. Heat 1 TBS broth in a medium to large soup or braising pot. Healthy Sauté onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent. Add garlic, ginger, carrot, pepper, sweet potatoes, and mushrooms and tomatoes. Continue to sauté for another 5 minutes, stirring frequently. Add spices and mix thoroughly. Mix tomato paste and broth together and add. Cover and simmer on low for about 30 minutes stirring occasionally. Add beans, salt, pepper, and continue to cook for another 5 minutes on medium heat uncovered, or until vegetables are tender.