hungry poodle

2 leeks,washed and trimmed to white and light-green parts, chopped
1 large zucchini, diced
1 15-oz. can red kidney beans, rinsed and drained
1 15-oz. can chickpeas, rinsed and drained (I used pinto beans)
1 14-1/2 oz. can diced tomatoes with jalapenos
1 8-oz. can tomato sauce
2 1/2 T. chili powder
2 T. packed light brown sugar (I would leave this out next time)
1 1/2 t. curry powder
1 t. ground cumin
1/2 t. pepper
1/4 t. cinnamon
2 small sweet potatoes, peeled and diced
1/2 lb. green beans, cut into 1-inch pieces
1 T. red wine vinegar

Place leeks, zucchini, beans, tomatoes, tomato sauce, chili powder, brown sugar, curry powder, cumin, pepper and cinnamon in a slow cooker and stir to combine.

With the back of a spoon, gently press the vegetables so that they form an even layer. Place the sweet potatoes on top, leaving a 1/2-inch border around the edge of the slow cooker. Place the green beans on top of the potatoes. Cover and cook until the vegetables are fork-tender, 4 hours on HIGH or 8 hours on LOW. I cooked this on LOW for only 6 hours, as the vegetables were cooked in that amount of time. Stir in the vinegar.