Chipotle-Kissed Red Bean and Sweet Potato Chili

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Chipotle-Kissed Red Bean and Sweet Potato Chili

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Chili Slow cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- or water or broth

1 medium yellow onion -- chopped

1 medium red pepper -- seeded and chopped

1 large garlic clove -- minced

1 tablespoon chili powder -- to taste

1 1/2 pounds sweet potatoes -- peeled and cubed

14 1/2 ounces crushed tomatoes

15 ounces canned kidney beans -- rinsed and drained

1 1/2 cups water

salt -- to taste

1 tablespoon canned chili peppers -- chipotle in adobo sauce

 

In a large skillet, sauté the onions, pepper and garlic in oil or

substitutes, cover and cook until softened, about 5 minutes. Stir in the

chili powder and cook 30 seconds,then add the sweet potatoes and stir to

coat evenly with the spices.

 

Transfer the mixture to a 4-6 quart slow cooker and add the beans and

tomatoes. Season with salt and cover, cook on LOW for 6-8 hours.

 

Add the chipotles just before serving and adjust the seasonings to taste.

 

Source:

" Fresh From the Vegetarian Slow Cooker "

Copyright:

" 2004 "

 

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Per Serving: 308 Calories; 5g Fat (13.4%

calories from fat); 10g Protein; 59g Carbohydrate; 14g Dietary Fiber; 0mg

Cholesterol; 562mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2

Vegetable; 1/2 Fat.

 

NOTES : Serves 4 to 6

 

Author's notes: The vibrant red and orange colors make this chili

appealing to the eye as well as the taste buds. If the smoky heat

of the chipotle chili is not to your liking, try this recipe

without it for a full-flavored, yet mild, chili.

 

Taken from an article in the Nov/Dec 2005 issue of VegNews

magazine http://www.vegnews.com

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