Slow Cooker Black Bean, Quinoa and Sweet Potato Stew
Let your slow cooker work its magic with this wholesome stew that combines the richness of black beans, the nuttiness of quinoa and the sweetness of sweet potat
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Cooking tools:
- Slow cooker
- Colander
- Can opener
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Serving bowl
- Plate
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 small red onion, diced
- 2 (14.5 oz.) cans Full Circle fire-roasted diced tomatoes, drained
- 1 (15.5 oz.) can Schnucks garbanzo beans (chickpeas), drained and rinsed
- 1 (15.25 oz.) can Schnucks no-salt-added black beans, drained and rinsed
- 1 cup uncooked quinoa, rinsed
- 2 tbsp. Dash Southwest Chipotle seasoning
- 2 tbsp. Schnucks curry powder
- 1 (32 oz.) container unsalted vegetable stock
- 1/2 (13.5 oz.) can Schnucks lite coconut milk
- 1 (8 oz.) pkg. whole-wheat pita bread
- 4 tbsp. Schnucks nonfat plain Greek yogurt
- 1 tbsp. chopped fresh cilantro
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