Ingredients
Scale
- 2 sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Suggested toppings: sliced avocado, shredded cheese, chopped cilantro, sour cream or Greek yogurt
Instructions
- Dump all ingredients into the slow cooker.
- Stir to combine.
- Cook on low for 6-8 hours or high for 4 hours until sweet potatoes are tender.
- Serve hot with your favorite toppings.
Notes
Chili flavors improve overnight, so leftovers are a bonus! Always store in airtight containers and warm gently before serving.
- Prep Time: 15
- Cook Time: 480
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg