Chipotle-Kissed Red Bean and Sweet Potato Chili (Fresh from the Vegetarian Slow Cooker; Robin Robertson)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 Tbsp olive oil1 medium-size yellow onion, chopped1 medium-size red bell pepper, seeded and chopped1 large garlic clove, minced1 Tbsp chili powder, or more to taste1.5 lbs sweet potatoes, peeled and cut into .5 inch chunks1 14.5 oz can crushed tomatoes1 15.5 oz can dark red kidney beans, drained and rinsed1.5 cups waterSalt1 Tbsp minced canned chipotle chiles in adobo sauce, or to taste
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.
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.
Nutritional Info 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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