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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red Bean and Sweet Potato Chili Recipe

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This recipe for Red Bean and Sweet Potato Chili is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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