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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.6
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,206.2 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 14.9 g
  • Protein: 11.0 g

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Chipotle-Kissed Red Bean and Sweet Potato Chili (Fresh from the Vegetarian Slow Cooker; Robin Robertson)

Submitted by: REDJEWEL_7734

Introduction

The vibrant and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chile is not to your liking, try this recipe without it for a full-flavored, yet mild, chile The vibrant and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chile is not to your liking, try this recipe without it for a full-flavored, yet mild, chile
Number of Servings: 4

Ingredients

    1 Tbsp olive oil
    1 medium-size yellow onion, chopped
    1 medium-size red bell pepper, seeded and chopped
    1 large garlic clove, minced
    1 Tbsp chili powder, or more to taste
    1.5 lbs sweet potatoes, peeled and cut into .5 inch chunks
    1 14.5 oz can crushed tomatoes
    1 15.5 oz can dark red kidney beans, drained and rinsed
    1.5 cups water
    Salt
    1 Tbsp minced canned chipotle chiles in adobo sauce, or to taste

Directions

1. 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.

2. Transfer the mixture to a 4-6 quart slow cooker. Add the tomatoes, beans and water. Season with salt, cover and cook on Low for 6-8 hours.

3. When ready to serve, stir the chipotles into the chili. Taste to adjust the seasonings.

Serving Size: Serves 4 to 6

Number of Servings: 4

Recipe submitted by SparkPeople user REDJEWEL_7734.






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