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Chipotle-Kissed Red Bean and Sweet Potato Chili

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 12 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 12 cups vegetable broth (or water)
1 tablespoon minced canned chipotle chile in adobo


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.

Source: www.food.com