My sister Julia moved in with us earlier this week and she has been a lifelong potato hater. Crazy, right? While she's temporarily staying with us, I probably won't be making many potato dishes or including them in recipes, so I made sure to make this sweet potato chili last weekend, before she arrived. This chili was good, and a nice change from the standard spicy, meaty chili. It's a good vegetarian option if you're making a couple of different kinds (super bowl party?!). The orange juice adds an interesting flavor, which I really liked. Ryan and I both thought this was even better the second day, when we heated up the leftovers. All in all, this was a super easy crockpot recipe--I need to keep taking advantage of that genius cooking tool :)
Sweet Potato Chili
from A Year of SlowCooking, where you can find anything you've ever wanted to make in a crockpot!
-2 sweet potatoes, peeled and in 2-in pieces (I used 3)
-1 yellow onion, diced
-2 garlic cloves, minced (I was feeling incredibly lazy and just added some garlic powder)
-1 can red kidney beans, drained and rinsed
-1 red bell pepper, seeded and chopped
-1 can tomatoes, any kind (I accidentally omitted these, oops & darn! It was still good without though!)
-1 tablespoon chili powder
-1 tsp smoked paprika
-1 tsp chipotle chili powder (I omitted, we didn't have this and my spice cabinet is overflowing!)
-1/2 tsp kosher salt
-1 cup water
-1/2 cup orange juice (can substitute water)
1. Peel and chunk the sweet potatoes and add to the pot.
2. Add the diced onion, bell pepper, tomatoes, beans, garlic, and seasonings.
3. Pour in the orange juice and water.
4. Cover and cook on low for 6-8 hours, until sweet potatoes are tender. (I cooked on low for about 3 hours and then on high for an hour and it was good to go!)
This post is linked to Eat at Home.