Sweet Potato Chili
Adapted from Carol Hee Barnett @ VegNews
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
1 tablespoon chili powder, or more to taste
1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
One 14.5-ounce can crushed tomatoes
One 15.5-ounce can dark red kidney beans, drained and rinsed
1-1/2 cups water
1) Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
2) Transfer the mixture to a 4 to 6-quart slow cooker. Add the tomatoes, beans and water, season with salt, cover, and cook on low for 6 to 8 hours.
The original recipe called for chipotle peppers added in just before serving, but I didn't have any on hand. I tried the chili first and it really needed some smoky flavor, so I added some dashes of smoked paprika. I also sprinkled on just a touch of cayenne for that great mix of sweet and heat.
Shared with Hearth & Soul, Tasty Tuesdays, Show Me What You Got, Mix It Up Monday, Mop It Up Mondays, Country Homemaker Hop, Thursday Favorite Things, Creative Things Thursday, Cottage Style, Eat Make Grow, Natures Nurture, Snacktime Saturday, Farm Girl Blog Fest, Farmgirl Friday, Home Sweet Home, Weekly Top Shot, Meatless Mondays, Healthy Mommy Healthy Baby, Melt In Your Mouth Monday, On The Menu Monday, Healthy Vegan Friday, Food On Friday, and Down Home Blog Hop