This hearty veggie dish is loaded in protein, fiber and FLAVOR! Perfect for fall – or any time of the year! The slow-cooker method does a lot of the work for you, so you can spend time doing what you love! (plus, keeps clean-up to a minimum!)
Ingredients
- 1 T olive oil
- 1 cup white onion (chopped)
- 2 garlic cloves (minced)
- 1 C red bell pepper (chopped)
- 2 large carrots, chopped
- 2 celergy stalks, chopped
- 2 C sweet potato – cut into 1/2 inch cubes
- 1 1/2 C pinto beans (2 16-oz cans)
- 1 16-oz can crushed tomatoes
- 1 1/2 Tbs dried oregano
- 1/2 tbs chili powder
- 3/4 C water
- 1 t salt
Directions (Slow-cooker method):
- 1 Heat oil over medium heat in a large sauté pan.
- 2 Add the onions, garlic, carrots and celery and sauté for 3 to 5 minutes.
- 3 Place mixture, along with other ingredients in your slow
cooker.* - 4 Set your slow-cooker to low and cook for 8 hours.
- * If you do not have a slow cooker, you can still make this recipe in a large pot on the stovetop. After step 2 , add all remaining ingredients to the pot, and bring to a light simmer over medium heat. Reduce to medium low and cook with the lid on, stirring occasionally, until sweet potatoes are tender (about 45 minutes to one hour).
