Sweet Potato Chili

by Stephanie O'Dea

Here is a nice comfort dish done in a slow cooker.... good for a snowy day.  Enjoy!

Ingredients

2 sweet potatoes, peeled & diced in 2" chunks

1 yellow onion, diced

1 red bell pepper, seeded and chopped

1 (14.5 oz) can tomatoes

1 (15 oz) can red kidney beans, drained & rinsed

2 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon chipotle chile powder

1/2 teaspoon kosher salt

1/2 cup orange juice

1 cup water

Cooking Directions

Use a 6-quart slow cooker. Put the sweet potato into the pot. Add the diced onion. Follow with the red bell pepper, tomatoes, beans, garlic, and seasonings. Pour in OJ and water.

Cover and cook on low for 6 to 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.)

Click here to check out the Stephanie's cookbook Make It Fast, Cook it Slow