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Smoky Mexican Black Bean and Sweet Potato Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes with juices
  • 2 cups vegetable broth
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 tsp salt
  • Chopped cilantro, lime wedges, and avocado slices for serving

Instructions
 

  • Place the sweet potato cubes, black beans, onion, garlic, and bell pepper into the slow cooker.
  • Add the diced tomatoes with their juices and the vegetable broth.
  • Stir in the smoked paprika, cumin, chili powder, minced chipotle pepper, and salt until the spices are evenly distributed.
  • Cover and cook on low for 7 hours until the sweet potatoes are tender.
  • Taste and adjust salt if needed.
  • Ladle into bowls and add cilantro, a squeeze of lime, and avocado slices before serving.

Notes

If the stew thickens too much during cooking, stir in an extra half cup of broth before serving. The chipotle amount can be increased for more heat or reduced for a milder flavor. Leftovers keep in the refrigerator for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker