Ingredients

• 1 large sweet potato, chopped (about 3 cups)
• 1/2 large red onion, chopped (1 cup)
• 15 oz. can black beans, rinsed and drained
• 28 oz. can no-salt-added whole plum tomatoes, crushed with hands
• 2 cups low-sodium vegetable broth
• 1 cup water
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne (optional)
• 1/2 teaspoon cinnamon
• 1/3 cup Barney Butter Bare Smooth Almond Butter
• 3 cups fresh spinach
• Fresh cilantro for garnish

Directions

1. Combine all ingredients except for almond butter and spinach in a slow cooker.
2. Cook on high for 3-4 hours or low for 5-6.
3. Just before serving, stir in almond butter and fresh spinach.
4. Garnish with fresh chopped cilantro.