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Slow Cooker Sweet Potato and Black Bean Stew
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 medium sweet potatoes, cut into 1-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the sweet potato cubes, black beans, diced tomatoes, and vegetable broth into the slow cooker.
  • Add the diced onion, minced garlic, chili powder, cumin, and salt.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sweet potatoes are tender.
  • Taste and adjust salt if needed.
  • Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

If you want a thicker stew, mash a few sweet potato pieces against the side of the pot before serving. Leftovers keep well in the fridge for up to four days and reheat nicely on the stovetop with a splash of broth to loosen the texture. For a mild version, reduce the chili powder by half.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker