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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.


Slow-Cooked Vegetarian Black Bean and Potato Stew Recipe


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.

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