Source:
http://www.ivillage.com/sweet-potato-chili/3-r-314043?nlcid=wd|11-07-2013|&_mid=3120232&_rid=3120232.5104.105411.2
Sweet Potato Chili
2 sweet potatoes, peeled and diced in
2-inch chunks
1 tablespoon chili powder
1 yellow onion, diced
1 teaspoon smoked paprika
1 red bell pepper, seeded and chopped
1 teaspoon chipotle chile powder
1 (14.5-ounce) can tomatoes (whatever's
on sale-mine had oregano and roasted
garlic)
1/2 teaspoon kosher salt
1 (15-ounce) can red kidney beans,
drained and rinsed
1/2 cup orange juice
2 garlic cloves, minced
1 cup water
Joyce added Cumin and also used Apple
Cider Vinegar instead of Orange Juice.
Directions:
Use a 6-quart slow cooker. Put the sweet
potato into the pot. Add the diced
onion. Follow with the red bell pepper,
tomatoes, beans, garlic, and seasonings.
Pour in OJ and water.
Cover and cook on low for 6 to 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.)
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