Even when your to-do list is ten miles long, you still have to eat! That’s why slow cooker meals are the perfect solution — just a little bit of chopping and prepping can result in a delicious, hearty meal that’s full of flavor. This vegan stew is no exception: it’s the perfect blend of fall flavors, with pumpkin, sweet potato, peppers and seasoning, plus filling black beans. Toss everything in your slow cooker and let time do its thing! Don’t have a slow cooker? Good news: you can still have stovestop stew ready in under an hour!
Slow-Cooker Black Bean & Sweet Potato Stew
Ingredients
- 15 oz. black beans, drained
- 15 oz. petite diced tomatoes
- 1/2 cup pure pumpkin
- 2 sweet potatoes, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 15 oz. vegetable broth
- 1 tsp. garlic salt
- 1 Tbsp. minced garlic
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 2 Tbsp. fresh parsley, chopped
Instructions
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Add all ingredients to large slow cooker. Stir well.
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Cook on high for 6 hours.
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Serve topped with fresh parsley.
Recipe Notes
Alternate cooking method: If you don’t have a slow cooker, simply add all ingredients to a large pot. Bring to a boil, then reduce to medium and cook for 25-35 minutes (until potatoes are softened).
Buy the canned ingredients you need for this recipe now!
Related reading: How to Use a Slow Cooker for Meal Prep