Sweet Potato Chili With Tomatoes and Kidney Beans

Vibrant red and orange hues make this vegan chili appealing to the eye as well as the taste buds.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, seeded and chopped
• 1 large garlic clove, minced
• 1 tablespoon chili powder
• 1½ pounds sweet potatoes, peeled and cut into 1/2-inch chunks
• 1 (14.5-ounce) can crushed tomatoes
• 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
• 1½ cups water
• Salt to taste
• 1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste

Method

1. In a large skillet over medium heat, warm oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
2. Stir in chili powder and cook 30 seconds. Add sweet potatoes and stir to coat with chili powder. Transfer mixture to a 4-to-6 quart slow cooker, and add tomatoes, beans, and water. Season with salt, cover, and cook on low for 6 to 8 hours.
3. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.