Sweet Potato Chili
Courtesy of "More Make it Fast, Cook it Slow" by Stephanie O'Dea/Hyperion, 2010.
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
1. 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.
2. 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.)
Credit: Recipe from ivillage, Courtesy of "More Make it Fast, Cook it Slow" by Stephanie O'Dea/Hyperion, 2010.