Ingredients:

  • 2 large (approx. 1.5 lbs / 680g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 medium (150g) yellow onion, diced
  • 1 large (150g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 1 jalapeño (15g), seeded and finely diced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes with green chilies
  • 2 tbsp (32g) tomato paste
  • 2 cups (480ml) low-sodium vegetable broth
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (12g) brown sugar

Instructions:

  1. Dice the sweet potatoes into uniform ½ inch cubes. Chop the onion, bell pepper, and garlic.
  2. Combine the sweet potatoes, onion, bell pepper, garlic, jalapeño, black beans, kidney beans, crushed tomatoes, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and brown sugar into the slow cooker. Stir well to distribute spices.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  4. Once the sweet potatoes are fork-tender, stir in the tomato paste. Stir for 2 minutes on high heat before serving to thicken the texture and concentrate the flavor.