| 19 | 490 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 h | 5 |
| 1 can (15oz) | Black beans, canned (rinsed, drained) |
| 1 dash | Cayenne pepper (to taste) |
| 2 medium stalk(s) | Celery (chopped) |
| 1 1/2 tsp | Celery seed |
| 2 tbsp | Chili powder |
| 1 tsp | Cinnamon |
| 1 tbsp | Cumin |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 2 clove(s) | Garlic (minced) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 tbsp | Paprika |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed, drained) |
| 1 dash | Red pepper flakes (to taste) |
| 1 dash | Sea Salt (to taste) |
| 1 onion(s) | Sweet onion (chopped) |
| 2 medium potato | Sweet potato (cubed) |
| 1 can(s) (16 oz) | Tomato sauce, canned |
| 1 cup | Water |
Chop all veggies and place into the crock-pot.
Add in beans, tomato sauce, diced tomatoes, water, and spices. Mix well to combine. Set on low for 8 hours.
After 7 hours, taste and adjust spices to your liking.
Serve and enjoy!
| Meat Alternative | 1.0 |
| Vegetables | 5.3 |
