2 medium-large sweet potatoes, peeled and cut into chunks
1 cup chopped onion
2-3 cloves chopped garlic
1 medium red bell pepper, diced
2 cans of black beans, drained and rinsed
28-ounce can diced tomatoes
4-oz can chopped green chili
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp coriander
1/2 tsp oregano
S&P to taste
Place all the ingredients in the slow cooker and cook on low for 8 hours. Top with cheese, avocado, diced green onion, or other chili toppings of your choice.
We always end up with leftovers so plan to have a few lunches for the week as well!