Ingredients
4
4 servings
- •2 sweet potatoes, peeled and chopped into 2-inch pieces
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes
- •1 yellow onion, diced
- •1 red bell pepper, seeded and chopped
- •2 cloves garlic, minced
- •1 tablespoon chili powder
- •1 teaspoon smoked paprika
- •½ teaspoon Kosher salt
- •1 cup water
- •½ cup orange juice
Instructions
- Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.
- Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.
Nutritional Facts
Per 4 servings
- Calories: 276
- Carbohydrate: 58g
- Fat: 1g
- Fiber: 14g
- Protein: 10g
- Sugar: 14g
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