SWEET POTATO CHILI

1	(15-ounce) can rinsed red kidney beans (see Notes)
1	(15-ounce) can rinsed red beans
1	(15-ounce) can rinsed black-eyed peas
1 	medium chopped onion
½	cup diced green or red bell pepper or a combination
1 	cup sliced carrots
2 	cloves minced garlic
2 	teaspoons cumin
½	teaspoon each salt and black pepper
¼	cup vegetable broth
1	(28-ounce) can undrained diced tomatoes
1	(11-ounce) jar mild or medium salsa
2 	medium peeled cubed sweet potatoes (see Notes)
1 	medium peeled cubed baking potato
1 	cup frozen corn
1 	medium diced zucchini

In a 4-quart or larger slow cooker, combine onion, bell pepper, carrots, garlic, cumin, salt, pepper, broth, tomatoes, salsa and both potatoes; mix well. Cover and cook on low 6 hours or until potatoes are tender. Raise heat to high. Add both beans, peas, corn and zucchini; cook 30 more minutes or until heated through.

Notes: use all sweet potatoes if desired. use any combination of beans.

Cooking time: 6 hours on low; 30 minutes on high 

Makes about 12 cups