Slow-Cooked Vegetarian Black Bean and Potato Stew
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.
1 (28-ounce) can crushed tomatoes, preferably fire-roasted tomatoes (about 3 1⁄2 cups)
3 cups cooked black beans without their cooking liquid or drained and rinsed canned black beans
2 cups vegetable broth
2 medium sweet potatoes (about 1 1⁄4 pounds total weight), peeled and cut into cubes 1 cup cooked and drained red kidney beans or drained and rinsed canned red kidney beans
1 medium yellow or white onion, chopped (about 1 cup)
2 medium red potatoes (about 12 ounces total weight), cut into cubes
2 tablespoons minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1⁄2 teaspoon salt
1 cored and diced red bell pepper, for garnish
Finely chopped scallions, for garnish
Finely chopped fresh cilantro leaves, for garnish
Stir the tomatoes, black beans, broth, sweet potatoes, kidney beans, onion, red potatoes, garlic, chili powder, cumin, and salt in a 5- to 6-quart slow cooker.
Cover and cook on high for 4 hours or on low for 8 hours.
Ladle into bowls and garnish with bell pepper, scallions, and cilantro.
100 Recipes to Live to 100 THE BLUE ZONES KITCHEN
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More