Slow Cooker Three Bean Chili-Stuffed Sweet Potatoes

Slow Cooker Three Bean Chili-Stuffed Sweet Potatoes Cook and Prep Time: 45- 60 minutes (+ 4-6 hours)
Prep Time40 mins

Equipment

  • Pressure Cooker

Ingredients

  • 4 Sweet Potatoes
  • 1 Yellow Onion diced
  • 1 head Garlic chopped
  • Olive Oil
  • 1 small can Black Beans rinsed and drained
  • 1 small can Kidney Beans rinsed and drained
  • 1 small can Pinto Beans rinsed and drained
  • 1 Green Bell Pepper diced
  • 1 small 15 oz. can Diced Tomatoes
  • 1 small 15 oz. can Tomato Sauce
  • 2 cups Vegetable Broth or Water
  • 1 tbsp. Cumin
  • 1 tbsp. Chili Powder
  • 1 tbsp. Smoked Paprika
  • Salt to taste
  • Black Pepper to taste
  • ¼ cup Cilantro chopped
  • 1 Lime cut into quarters

Instructions

  • Rinse and chop the produce accordingly. Preheat oven to 400°F. Line 1 baking tray.
  • Add onion to skillet and cook for 4-5 minutes, until translucent. Then, add garlic, cooking for about 1 minute more, until fragrant.
  • Add all ingredients, except potatoes, cilantro, and lime to the slow cooker. Cook on low for 6 hours or high for 4 hours.
  • Poke holes in the potato with a fork, and add them to the baking tray. Brush with olive oil, season with salt. Bake about 45 minutes at 400°F.
  • Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
  • Top with 1/3 cup of chili. Then, garnish with lime and cilantro. Enjoy!