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!
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