Slow-Cooker Vegetarian Black Bean and Potato Stew

1 28-oz. can crushed fire-roasted tomatoes
3 c. cooked black beans without their cooking liquid (or drained and rinsed canned black beans)
2 c. vegetable broth
2 medium sweet potatoes, peeled and cut into cubes
1 c. cooked and drained red kidney beans (or drained and rinsed canned red kidney beans)
1 medium yellow or white onion, chopped
2 medium red potatoes, cut into cubes
2 T. minced garlic
2 t. chili powder
1 t. ground cumin
1/2 t. salt
1 cored and diced red bell pepper, for garnish
Finely chopped scallions, for garnish
Finely chopped fresh cilantro, for garnish

Stir the tomatoes, black beans, broth, sweet potatoes, kidney beans, onion, red potatoes, garlic, chili powder, cumin, and salt in a 5-quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Ladle into bowls and garnish with bell pepper, scallions, and cilantro.

6 servings.

Adapted from The Blue Zones Solution, p. 236.