HummusDip
02-16-2008, 03:40 PM
Chipotle-Kissed Red Bean and Sweet Potato Chili
1 T olive oil
1 medium-sized yellow onion, chopped
1 medium-sized red bell pepper, chopped
1 large garlic clove, minced
1 T chili powder
1 1/2 lbs. sweet potatoes, peeled and diced into 1/2 inch cubes
1 14 oz. can of diced tomatoes (can use 28oz if you really like tomatoes)
1 15 oz. can of kidney beans, drained and rinsed
1 1/2 cups water
Salt
1 T minced canned chipotle chiles in adobo sauce, or to taste
1. Heat the oil in a large skillet over medium heat. Add the onions, pepper and garlic. Cover. Cook until softened; about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potato and stir to coat with the spices.
2. Transfer the mixture to a 4 -6 qt. slow cooker. Add the tomatoes, beans, and water. Season with salt. Cover and cook on low for 6-8 hours.
3. When ready to serve, stir the chipotles in to the chili. Taste and adjust seasonings.
1 T olive oil
1 medium-sized yellow onion, chopped
1 medium-sized red bell pepper, chopped
1 large garlic clove, minced
1 T chili powder
1 1/2 lbs. sweet potatoes, peeled and diced into 1/2 inch cubes
1 14 oz. can of diced tomatoes (can use 28oz if you really like tomatoes)
1 15 oz. can of kidney beans, drained and rinsed
1 1/2 cups water
Salt
1 T minced canned chipotle chiles in adobo sauce, or to taste
1. Heat the oil in a large skillet over medium heat. Add the onions, pepper and garlic. Cover. Cook until softened; about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potato and stir to coat with the spices.
2. Transfer the mixture to a 4 -6 qt. slow cooker. Add the tomatoes, beans, and water. Season with salt. Cover and cook on low for 6-8 hours.
3. When ready to serve, stir the chipotles in to the chili. Taste and adjust seasonings.