Categories: Chili, Main Dish, Slow Cooker, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 2 garlic cloves, minced
- 1 -2 tablespoon chili powder
- 1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch chunks
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
- 1 1/2 cups vegetable broth (or water)
- salt
- 1 tablespoon minced canned chipotle chile in adobo
Directions
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Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
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Stir in the chili powder; cook 30 seconds.
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Add in the sweet potatoes; stir to coat with the spices.
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Transfer mixture to a large slow cooker; add in the tomatoes, beans, broth; season with salt; cover and cook on LOW for 6-8 hours.
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When ready to serve, stir in the chipotles; taste to adjust seasonings.