Three 6" sweetpotatoes of different varieties (I used Covington, O’Henry, and Diane)

1 onion

15-oz canned black beans

15-oz canned kidney or red beans

24-oz diced canned or fresh tomatoes

1 c barley (sub rice if gluten-free)

2 Tbsp flour (sub cornstarch if gluten-free)

4 c chicken broth (sub vegetable for vegetarian or vegan)

2 cloves garlic

2 tsp cumin

1/2 tsp cinnamon

1/2 tsp pepper

1/2 tsp red pepper (if you like spicy)

12-oz sweet corn


Dice onion, garlic, and sweetpotatoes (leave skins on!).  Add with all other ingredients to a 6-qt slow cooker, mix to distribute evenly, and cook on high for 5 hours.  Serve with garnish of basil and dollop of plain greek yogurt.

Recipe courtesy of Why Food Works

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