Sweet potatoes in a Crock Pot with some simple ingredients makes a unique dinner

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This is a fantastic recipe, for so many reasons.  It's easy to change quantities or ingredients to suit what you have at home; it's perfect for vegetarians, hearty appetites or simply anyone who loves good food!  Nutritious and incredibly simple to put together, this is a tasty, uncomplicated fix for when you invite a group of friends over for supper!
There's no real need to peel the sweet potatoes - it often seems that a lot of flavor and sweetness is concentrated there, so try to keep it in.  Feel free to add a diced bell pepper or two for extra goodness!
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Ingredients:
2 sweet potatoes, diced
2 cups of kidney beans
2 cups of pinto beans
2 cups of black beans
7 cups of chopped, canned tomatoes
1 yellow onion, chopped
3 - 4  cloves garlic, minced
3 cups (720 ml) vegetable stock
1 tbsp chile powder
3/4 tbsp cumin
1 tsp smoked paprika
Salt to taste
Instructions:
1.  Add all of the ingredients to your slow cooker, stir gently but thoroughly to combine and cook on 3 -4 hours on high.  
Serve straight from the pot with rice, sour cream and grated cheese for a super-easy dish that tastes great.  You could use any leftovers to fill soft tortillas and serve alongside a green salad for a healthy and delicious lunch the next day.  Sweet potato chili freezes really well, so keep some in the freezer for when you need a fast and spicy fix!   
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