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Sweet Potato Chili

Courtesy of "More Make it Fast, Cook it Slow" by Stephanie O'Dea/Hyperion, 2010.

Ingredients

2 sweet potatoes, peeled and diced in 2-inch chunks		1 tablespoon chili powder
1 yellow onion, diced		1 teaspoon smoked paprika
1 red bell pepper, seeded and chopped		1 teaspoon chipotle chile powder
1 (14.5-ounce) can tomatoes (whatever's on sale-mine had oregano and roasted garlic)		1/2 teaspoon kosher salt
1 (15-ounce) can red kidney beans, drained and rinsed		1/2 cup orange juice
2 garlic cloves, minced		1 cup water

directions

Total:

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1
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.
2
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.)

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