Kathy is wife, mother, step-mom(to my cousins), and grandmother. While our paths rarely cross in person, facebook has given us connection, where her love for her Saviour, her husband, cooking, the outdoors, and pilates has been of great encouragement to my walk...
Thank you, Kathy, for posting this recipe. I have been eager to mix it up in the Schulz kitchen ever since!
Chipotle-Kissed Red Bean and Sweet Potato Chili
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
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