Recipe By: Robin Robertson
Serving Size: 4
1 tablespoon olive oil or water or broth
1 medium yellow onion, chopped
1 medium red pepper, seeded and chopped
1 large garlic clove, minced
1 tablespoon chili powder, to taste
1 1/2 pounds sweet potatoes, peeled and cubed
14 1/2 ounces crushed tomatoes
15 ounces canned kidney beans, rinsed and drained
1 1/2 cups water
salt — to taste
1 tablespoon canned chili peppers — chipotle in adobo sauce
In a large skillet, sauté the onions, pepper and garlic in oil or substitutes, cover and cook until softened, about 5 minutes. Stir in the chili powder and cook 30 seconds,then add the sweet potatoes and stir to coat evenly with the spices.
Transfer the mixture to a 4-6 quart slow cooker and add the beans and tomatoes. Season with salt and cover, cook on LOW for 6-8 hours.
Add the chipotles just before serving and adjust the seasonings to taste.
NOTES: Serves 4 to 6
Author’s notes: The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.
Submitted by Sue in NJ, taken from an article in the Nov/Dec 2005 issue of VegNews magazine http://www.vegnews.com