Crock Pot Sweet Potato Black Bean Stew
Cozy up with a bowl of Crock Pot Sweet Potato Black Bean Stew, a hearty and nutritious meal that’s as easy to make as it is delicious! This plant-based stew combines tender sweet potatoes, protein-packed black beans, and a medley of vibrant vegetables in a rich, spice-infused broth featuring cumin, chili powder, and smoked paprika. Perfect for busy weeknights or meal prep, this slow-cooked recipe requires just 15 minutes of prep before your crock pot works its magic, simmering everything to perfection over several hours. Garnished with fresh cilantro and a squeeze of tangy lime, this vegan and gluten-free stew is a wholesome comfort food packed with bold flavors and nourishing ingredients, making it a satisfying crowd-pleaser for all. Serve it on its own or pair with crusty bread for a complete meal that warms you from the inside out!
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Recipe Information
Ingredients
- 4 cups (peeled and diced) Sweet potatoes
- 2 cups Black beans (canned, drained, and rinsed)
- 14.5 oz Diced tomatoes (canned with juices)
- 4 cups Vegetable broth
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 2 medium Bell peppers (diced)
- 1 large Carrot (chopped)
- 2 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Peel and dice the sweet potatoes into 1-inch cubes and set aside.
Rinse and drain the canned black beans and set aside.
In a medium skillet, sauté the chopped onion and minced garlic over medium heat for 3-4 minutes until softened. Add the cumin, chili powder, ground coriander, and smoked paprika, then sauté for an additional minute to toast the spices.
Transfer the sautéed onion mixture to the crock pot.
Add the diced sweet potatoes, black beans, diced tomatoes (including their juices), diced bell peppers, chopped carrot, and vegetable broth to the crock pot.
Stir in the salt and black pepper, ensuring everything is evenly mixed.
Cover the crock pot with a lid and cook on 'Low' for 6-8 hours or 'High' for 3-4 hours, until the sweet potatoes are tender and the stew has thickened slightly.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Ladle the stew into bowls and garnish with freshly chopped cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6742 mg | 293% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 74.2 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4856 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
