Crock Pot Sweet Potato Black Bean Stew Food

CROCK POT BLACK BEAN AND SWEET POTATO STEW RECIPE

Crock Pot Black Bean and Sweet Potato Stew Recipe image

Crock pot black bean and sweet potato stew recipe. Very easy, healthy and yummy vegetarian stew cooked in a slow cooker. This...

Provided by myediblefood

Categories Vegan Recipes

Time 6h

Yield 8

Number Of Ingredients 12

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

Steps:

if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_3',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn 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.

Nutrition Facts : Nutrition facts 294 calories 4 grams fat

CROCKPOT BLACK BEAN STEW

Crockpot Black Bean Stew image

This is as simple as it gets, yet packed with flavor, and easy to serve your favorite way.

Provided by Sarah Farrand

Categories Other Main Dishes

Time 4h35m

Number Of Ingredients 11

Ingredients

30 oz can black beans, rinsed and drained
9 oz can chopped green chilies
14 1/2 oz can mexican stewed tomatoes
14 1/2 oz can diced tomatoes
11 oz can corn, drained
4 green onions, sliced (optional)
2-3 Tbsp chili powder
1 tsp cumin
1/2 tsp minced garlic
15 oz can vegetable broth
shredded cheese, avocado, sour cream, chips - as desired for toppings

Steps:

1. Dump all the ingredients, except optional toppings, in your crockpot. Set on high and cook for 3-5 hours. Switch to low until serving time.
2. Serve this stew with your favorite toppings. We love shredded cheese, sour cream, and avocado. But, this stuff is great with rice or corn chips, too.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

CROCKPOT WHITE BEAN AND SWEET POTATO STEW

Crockpot White Bean and Sweet Potato Stew image

This stew was a "throw together, use up what's left in the fridge" meal, but it turned out to be a savory comfort food that ranks high in nutrition while packing a lot of flavor and satisfaction. It takes awhile, but if you're in and out all day it's a great meal to make. Whip out the food processor, toss your veggies in, set your crockpot and forget it honey!

Provided by ProfLibertine

Categories Beans

Time 7h20m

Yield 7-8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup carrot (finely chopped)
1 cup onion (finely chopped)
2 celery ribs (finely chopped)
4 garlic cloves (finely chopped)
2 sweet potatoes (peeled and chopped into cubes)
2 bay leaves
1/3 cup olive oil
1 (14 ounce) can vegetable broth
water
1 lb great northern bean (dried)
1 tablespoon kosher salt
1 tablespoon garam masala

Steps:

Toss first eight ingredients into crock pot.
Quick soak the great northern beans by putting them into a large pot filled with 6 cups of water and bringing to a rolling boil. Let boil for an additional 2-3 minutes. Let beans soak for an hour, then drain beans and add to crockpot.
Add enough water to cover all of the ingredients in the crockpot by an inch.
Set crock pot to high and let cook for 5 hours.
Turn crock pot down to low, add salt and garam malasa and stir.
Let sit an additional 1-2 hours. (The longer you let it go, the softer and more broken down the ingredients become).
Give one more good stir and serve.