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Lurline's Sweet Potato Chili




Source of Recipe


Lurline Hodnett/crockpot 365


Recipe Introduction


Lurline's notes: I do it stove top. I use chipotle diced tomatoes, instead of the chipotle powder I use one canned chipotle pepper in adobo sauce, 1 1/2 C veggie broth instead of water, 1/2 tsp of chilli powder, and I add one can of black beans. If it's soupy, simmer uncovered to let the liquid cook down. Garnish with cotija cheese or even better, queso fresco.


Recipe Link: http://crockpot365.blogspot.com/2009/05/sweet-potato-chili-vegan-crockpot.html

List of Ingredients




2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes because of the freaky red bean toxin thing)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)

Recipe



Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).