Crock Pot Black Bean and Sweet Potato Stew Recipe

Ingredients

• 4 cups cubed sweet potatoes
• 11 oz (330 ml) cam kernel corn, undrained
• 19 oz (570 ml) can black beans, drained and rinsed
• 19 oz (570 ml) can diced tomatoes, undrained
• 1 cup diced red onions
• 1 teaspoon salt
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 4 cups (1L) vegetable stock
• 2/3 cup uncooked quinoa
• 2 tablespoons freshly squeezed lime juice
• more salt, to taste

Instructions

In a 5-quart (5 L) slow cooker, combine all ingredients, except lime juice and additional salt.

Stir well.

Cover the cooker and cook on low-heat setting for 6 hours.

Turn off the pot and open the lid. Stir in the lime juice. Season to taste with more salt.

Mix well.

Pour the stew into soup bowls. Serve hot.