Slow-Cooked Vegetarian Black Bean and Potato Stew
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By Jodi D
Slow-Cooked Vegetarian Black Bean and Potato Stew
2 steps
Prep:30minCook:4h
If you like heat, use hot chili powder or even pure ancho chili powder. If you like a milder soup, use less-or even none and substitute with mild paprika or even sweet smoked paprika.
Updated at: Thu, 17 Aug 2023 13:06:25 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
28
High
Nutrition per serving
Calories317.2 kcal (16%)
Total Fat1.4 g (2%)
Carbs64.7 g (25%)
Sugars12.6 g (14%)
Protein15.2 g (30%)
Sodium755.7 mg (38%)
Fiber16.5 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 x 28 ozcan crushed tomatoes
preferably fire-roasted tomatoes
3 cupsblack beans
cooked, without their cooking liquid or drained and rinsed canned beans
2 cupsvegetable broth
2sweet potatoes
medium, peeled and cut into cubes
1 cupred kidney beans
cooked and drained, or drained and rinsed canned red kidney beans
1 cupyellow onion
medium, or white, chopped
2red potatoes
medium, cut into cubes
2 Tbsminced garlic
2 tspchili powder
1 tspground cumin
½ tspsalt
1red bell pepper
cored and diced, for garnish
scallions
finely chopped, for garnish
fresh cilantro leaves
finely chopped, for garnish
Instructions
Step 1
Stir the tomatoes, black beans, broth, sweet potatoes, kidney beans, onion, red potatoes, garlic, chili powder, cumin, and salt in a 5- to 6-quarter slow cooker. Cover and cook on high for 4 hours or low for 8 hours.
Step 2
Ladle into bowls and garnish with bell pepper, scallions, and cilantro.
Notes
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Delicious
Easy
Makes leftovers
One-dish
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