Ingredients:
- 2 yellow onions, diced
- 3 bell peppers (any color), diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) black beans, rinsed and drained (make sure they’re Whole30-compliant)
- 2 sweet potatoes, peeled and diced
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional for spice)
- Salt and pepper, to taste
- Avocado slices, for garnish (optional)
- Fresh cilantro, chopped (for garnish - optional)
Instructions:
Place the diced onions, bell peppers, and minced garlic in the bottom of a 6-quart slow cooker. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours, or until the sweet potatoes are tender. Serve garnished with avocado slices and freshly chopped cilantro (if desired).
Macros (per serving, assuming 6 servings):
Calories: 380 Fat: 12g Carbohydrates: 58g Fiber: 15g Net Carbs: 43g Protein: 15g