Chipotle-Kissed Red Bean and Sweet Potato Chili |
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Prep Time: 45 Minutes Cook Time: 480 Minutes |
Ready In: 525 Minutes Servings: 6 |
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A slow cooker vegetarian chili Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 medium red bell pepper, chopped |
2 garlic cloves, minced |
1 -2 tablespoon chili powder |
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks |
1 (14 1/2 ounce) can crushed tomatoes |
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed |
1 1/2 cups vegetable broth (or water) |
salt |
1 tablespoon minced canned chipotle chile in adobo |
Directions:
1. Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
2. Stir in the chili powder; cook 30 seconds.
3. Add in the sweet potatoes; stir to coat with the spices.
4. Transfer mixture to a large slow cooker; add in the tomatoes, beans, broth; season with salt; cover and cook on LOW for 6-8 hours.
5. When ready to serve, stir in the chipotles; taste to adjust seasonings.
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