Active Time:

15 mins

Total Time:

4 hrs 15 mins

Servings:

8 servings

Nutrition Profile:

No Sesame

No Nuts

No Dairy

Healthy for Pregnancy

No Soy

High in Fiber

Vegan

Vegetarian

No Eggs

Gluten-Free

Jump to Nutrition Facts

Ingredients

- 2 pounds of sweet potatoes, chopped and scrubbed

- 3 cans (15 ounces each) of no-salt-added black beans, rinsed

- 2 cans (15 ounces each) of no-salt-added fire-roasted diced tomatoes

- 1 large yellow onion, finely chopped

- 1 small poblano pepper, finely chopped

- 6 medium cloves of garlic, finely chopped

- 2 cups of reduced-sodium vegetable broth

- 2 tablespoons of chili powder

- 1 tablespoon of no-salt-added tomato paste

- 1 tablespoon of ground cumin

- 2 teaspoons of paprika

- 1 teaspoon of dried oregano

- 3/4 teaspoon of salt

- 1/4 teaspoon of cayenne pepper

- 2 small avocados, sliced

- 8 lime wedges

Directions

1. In a 6-quart slow cooker, combine the sweet potatoes, beans, tomatoes, onion, poblano pepper, garlic, vegetable broth, chili powder, tomato paste, cumin, paprika, oregano, salt, and cayenne pepper. Stir to combine.

2. Cover and cook on High for about 4 hours or Low for about 7 hours, until the sweet potatoes are tender.

3. Divide the soup among 8 shallow bowls. Top each bowl with avocado slices and serve with a lime wedge.

Equipment

- 6-quart slow cooker