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Red Bean and Sweet Potato Chili Recipe

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This recipe for Red Bean and Sweet Potato Chili, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Bauer (Hannah Rae Luepke's Cousin)
Added: Monday, August 14, 2006


1 tbsp. olive oil
1 medium size yellow onion, chopped
1 medium size red bell pepper, seeded and chopped
1 large garlic clove, minced
1 tbsp. chili powder, or more to taste
1 1/2 lbs. sweet potatoes, peeled and cut into 1/2 inch chunks
1 14.5 oz. can crushed tomatoes
1 15.5 oz. can dark kidney beans, drained and rinsed
1 1/2 c. water
1 tbsp. minced canned chipotle chilies in adobe sauce or to taste

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 4-6 quart 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 into the chili. Taste to adjust seasonings.




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