Fall is in full swing, well depending on where you live because L.A. has clearly not received the memo yet! In any event, colder temperatures in the fall and winter months has me turn to warm and comforting meals. The following recipe from VegNews by way of Carol Hee Barnett combines sweet potatoes and chili! A winning pair in my opinion!
SWEET POTATO CHILI
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 large garlic clove, minced
1 tablespoon chili powder, or more to taste
1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
One 14.5-ounce can crushed tomatoes
One 15.5-ounce can dark red kidney beans, drained and rinsed
1-1/2 cups water
1 tablespoon minced canned chipotle
Chili peppers in adobo sauce, or to taste
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook for 30 seconds. Add the sweet potatoes and stir to coat with the spices.
Transfer the mixture to a 4- to 6-quart slow cooker. Add the tomatoes, beans and water, season with salt, cover, and cook on low for 6 to 8 hours.
When ready to serve, stir the chipotles into the chili. Taste to adjust the seasonings.