Chipotle-Kissed Red Bean and Sweet Potato Chili

Name: Chipotle-Kissed Red Bean and Sweet Potato Chili
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 4-6 serving(s)
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

Submitted by ratherbeswimmin

"A slow cooker vegetarian chili"

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Ready In:: 8hrs 45mins
Ingredients:: 11
Serves:: 4-6

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

Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
Stir in the chili powder; cook 30 seconds.
Add in the sweet potatoes; stir to coat with the spices.
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.
When ready to serve, stir in the chipotles; taste to adjust seasonings.

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Reviews

This is a great recipe from "Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are," by Robin Robertson. If you like it you should check out the other recipes in the book!

jenivere
Second time it happened, my review went but not the stars, sorry about that.

SarasotaCook
For ease, healthyness, and taste, this recipe gets a solid four stars. While I love a good, meaty chili, I wanted to try something that was cheaper and healthier, and this is a step away from the mixed beans chilis with the addition of sweet potatoes. I bought 2 orange-fleshed yams from the store for the sweet potato requirement for the recipe. I cooked up the first 6 ingredients in the evening and put them in my slow cooker pot in the refrigerator overnight. In the morning, I dropped the pot into the cooker and put it on low. When I got home from work, I added in 3 chopped chipotle chilis and a little extra of the adobo sauce and let it cook until the cornbread was ready. I served it with cornbread, cheese, and sour cream. I found a bit of sour cream was a nice accompanyment, though not necessary at all. Leftovers tasted just as good as straight from the slow cooker. While this recipe doesn't astound my tastebuds, it's a good stick-to-your-ribs fall/winter staple that I expect I will make again. Next time, I might experiment with adding some chipotle chili pepper as it goes into the cooker to increase the smokeyness.

Eris4752
Super easy and tasty! I also added about a 1/2 teaspoon of red pepper flakes for an extra kick.

KrisAnn
This has become a great fall staple at our house. Comforting, and doesn't even need rice to accompany it, though it's good with rice too!

maggiepcs