Ingredients:

  • 1 lb Cremini mushrooms, finely diced
  • 300g sweet potatoes, peeled and 1/2-inch cubed
  • 150g yellow onion, diced
  • 120g red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 3/4 cup dried brown lentils, rinsed
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Wash and dice the mushrooms, sweet potatoes, onion, and bell pepper. Ensure the sweet potatoes are cut into uniform 1/2-inch cubes.
  2. Rinse the canned beans and dried lentils under cold water until the water runs clear.
  3. Combine the diced vegetables, beans, lentils, spices, crushed tomatoes, tomato paste, vegetable broth, and apple cider vinegar directly into the slow cooker.
  4. Stir well with a wooden spoon to ensure the tomato paste and spices are evenly distributed throughout the mixture.
  5. Cover with the lid and cook on Low for 6-7 hours or on High for 3-4 hours until the sweet potatoes are tender and lentils have softened.
  6. Before serving, use the back of a spoon to slightly mash a small portion of the beans and sweet potatoes against the side of the pot to thicken the stew.