Slow Cooker Black Bean, Quinoa and Sweet Potato Stew
Let your slow cooker work its magic with this wholesome stew that combines the richness of black beans, the nuttiness of quinoa and the sweetness of sweet potatoes. It’s a comforting meal full of warmth and nourishment.
6 Serving(s)
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 small red onion, diced
- 2 (14.5 oz.) cans Full Circle fire-roasted diced tomatoes, drained
- 1 (15.5 oz.) can Schnucks garbanzo beans (chickpeas), drained and rinsed
- 1 (15.25 oz.) can Schnucks no-salt-added black beans, drained and rinsed
- 1 cup uncooked quinoa, rinsed
- 2 tbsp. Dash Southwest Chipotle seasoning
- 2 tbsp. Schnucks curry powder
- 1 (32 oz.) container unsalted vegetable stock
- 1/2 (13.5 oz.) can Schnucks lite coconut milk
- 1 (8 oz.) pkg. whole-wheat pita bread
- 4 tbsp. Schnucks nonfat plain Greek yogurt
- 1 tbsp. chopped fresh cilantro
Instructions
- In a 3-quart slow cooker, stir together first 10 ingredients (through coconut milk). Cover and cook on Low until sweet potatoes and onion are softened and quinoa is cooked through, about 5 hours. Season with salt and pepper, if desired. Serve with pita bread, yogurt and cilantro.
Nutrition Facts
466 Calories Per ServingFat: 8gSaturated Fat: 3gCholesterol: 0mgSodium: 777mgCarbohydrates: 88gFiber: 21gSugars: 15gProtein: 20gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe