Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 cups vegetable broth, low sodium
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste

Instructions:

  1. Dice sweet potatoes into uniform 1-inch cubes, and chop the onion and bell pepper into similar sizes.
  2. Combine sweet potatoes, onion, bell pepper, garlic, black beans, kidney beans, crushed tomatoes, diced tomatoes, vegetable broth, and all spices (except the tomato paste) directly into the slow cooker.
  3. Stir gently until the spices are evenly distributed and the vegetables are submerged in the liquid.
  4. Cover and cook on Low for 7-8 hours or High for 4-6 hours until the sweet potatoes are tender when pierced with a fork.
  5. Switch the slow cooker to the 'Warm' setting and stir in the tomato paste for 2-3 minutes until fully integrated to achieve a rich, velvety consistency.