Sweet Potato and Barley Stew Slow Cooker Recipe

Sweet Potato And Barley Stew Slow Cooker Recipe

Ingredients

• 1 can (28 ounces, or 785 g) no-salt-added crushed tomatoes
• 1 medium sweet potato, peeled and cut into 1-inch (2 5 cm) cubes
• 2 cups (512 g) kidney beans, cooked or canned without salt
• 475 ml low-salt chicken broth
• ½ cup 80 g chopped onion
• ¾ cup (113 g) chopped red bell pepper
• ½ cup (100 g) pearl barley
• ½ cup (120 ml) water
• 1 tbsp (7.5 g) chili powder
• 1 tbsp (15 ml) lime juice
• 1 tsp minced garlic
• 1 tsp ground cumin
• ½ teaspoon oregano
• 1 tsp black pepper

Method

1. Lime wedges and/or chopped fresh cilantro (optional)
2. In a slow cooker, combine undrained tomatoes and remaining ingredients, except lime wedges and cilantro (if using)
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours
4. If desired, serve with lime wedges and/or top each serving with cilantro
5. Yield: 6 servings
6. Per serving: 316 g water; 190 calories (5% from fat, 20% from protein, 75% from carb)

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