Monday, February 8, 2010

Sweet Potato Chili

This is so good. I put in a little less of the spicy ingredients for my girls' sakes but it was still scrumpteous (sp). You wouldn't normally think about sweet potatoes in chili but it is really really good. I got it off of

2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt (if you don't have kosher, put in a little more than 1/4 t)
1 cup water
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)

The Directions.

Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 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).

1 comment:

~ kietra ~ said...

Excellent recipe!! We LOVED it. I love the little bit of sweetness the sweet potatoes provide. Also, I didn't have any of the smoked spices so I added liquid smoke in addition to the spices.