Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juices
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 tbsp maple syrup

Instructions:

  1. Dice the sweet potatoes into uniform 1/2 inch cubes. Finely chop the yellow onion and red bell pepper.
  2. Combine the diced potatoes, onion, bell pepper, garlic, black beans, kidney beans, crushed tomatoes, diced tomatoes, and the spice blend (chili powder, cumin, paprika, cayenne, salt, and pepper) into the slow cooker.
  3. Stir the ingredients well until the spices are evenly distributed.
  4. Cover and cook on High for 4–6 hours or Low for 8 hours, until the sweet potatoes are fork-tender.
  5. Stir in the tomato paste and maple syrup to add depth and thickness before serving.