I had some folks over for a soup swap last night, so it feels fitting that I'd start posting again with that recipe. It's one I've made many times and keep returning to, because it is tasty, healthy, and easy.
Chipotle-Kissed Red Bean and Sweet Potato Chili
(adapted from Fresh from the Vegetarian Slow-Cooker)
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 garlic clove, minced
- 1 Tbsp chili powder
- 1 ½ lb sweet potatoes, cut into ½” chunks
- 1 14.5 oz can crushed tomatoes
- 1 15.5 oz can kidney beans, drained and rinsed (or 1 ½ C cooked beans)
- 1 ½ C water
- salt, to taste
- 1 Tbsp minced chipotle chiles in adobo
Heat the oil in a large skillet (if you’ll be using a slow-cooker) or in a heavy soup pot (if you’ll be cooking the chili on the stove). Add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and a little salt, and cook for 30 seconds. Remove from the heat, add the sweet potatoes, and stir to coat with spices.
If using a slow-cooker, transfer the mixture to a large slow-cooker crock and add the tomatoes, beans, and water; otherwise, just add them to the pot you used to sweat the onions and garlic. Season with a bit more salt.
Cook on low for 6-8 hours in a slow-cooker or simmer for an hour (or so) on the stovetop, until potatoes are soft. Stir in the minced chiles (NOT the whole can) and salt to taste.serves 4-6