Ingredients:

  • 2 cups (475g) sweet potatoes, peeled and diced into ½-inch cubes
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) low-sodium vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Place the diced sweet potatoes, onion, bell pepper, minced garlic, drained beans, diced tomatoes, and vegetable broth into the slow cooker.
  2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper until the ingredients are evenly coated.
  3. Cover with the lid and cook on Low for 7-8 hours or High for 4-6 hours until the sweet potatoes are tender.
  4. Stir in the tomato paste and fresh lime juice gently to avoid mashing the potatoes.