November 13, 2016
4 cups (3/4 in) cubed unpeeled sweet potato
2 1/2 cups vegetable broth stock
2 cups chopped yellow onion
1 cup chopped red pepper
1 large can tomato puree
1 1/2 tsp chilli powder
1 1/2 tsp kosher salt
1 1/2 tsp ground cumin
1/2 tsp ground red pepper
8 garlic cloves, minced
2 (14 oz.) cans diced tomatoes, undrained
1 (15oz.) can black beans, rinsed and drained
1 cup chopped fresh cilantro, divided green onion, diced for garnish
Combine sweet potatoes and next 10 ingredients in a slow cooker
Cover and cook on low for 7 hours
Add beans near the end.
Stir in 1/2 cup cilantro. Ladle into bowls.
Garnish with reserved cilantro and diced green onions.