Place beans, potatoes and tomatoes in crock pot.
In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
Pour the broth/vegetables into the crock pot.
Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
Season with salt and pepper, and serve over short grain brown rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.06 Kcal (1746 kJ)
Calories from fat	50.68 Kcal
		% Daily Value*
Total Fat	5.63g	9%
Cholesterol	0.31mg	0%
Sodium	177.76mg	7%
Potassium	1711.35mg	36%
Total Carbs	73.09g	24%
Sugars	6.51g	26%
Dietary Fiber	14.86g	59%
Protein	19.85g	40%
Vitamin C	27.1mg	45%
Vitamin A	0.4mg	12%
Iron	11.4mg	63%
Calcium	126.2mg	13%

Amount Per 100 g
Calories	158.44 Kcal (663 kJ)
Calories from fat	19.25 Kcal
		% Daily Value*
Total Fat	2.14g	9%
Cholesterol	0.12mg	0%
Sodium	67.53mg	7%
Potassium	650.12mg	36%
Total Carbs	27.77g	24%
Sugars	2.47g	26%
Dietary Fiber	5.64g	59%
Protein	7.54g	40%
Vitamin C	10.3mg	45%
Vitamin A	0.1mg	12%
Iron	4.3mg	63%
Calcium	48mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8

Points
10

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
high fiber

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