Good Morning America Recipes

Sweet Potato Chili

A Savory Dish in a Snap

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The queen of the slow-cooker cooks three versions of her mouthwatering chili.
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Servings:4
Difficulty: Easy
Cook Time: min

Stephanie O'Dean knows how to make dinner easy. Here's what she though about this recipe:

This is a fun and flavorful vegan meal that doesn't leave you hungry fifteen minutes later. I promise.

I loved the sweet smoky flavor, and was thrilled at the depth of flavor that came from this spice combination. The sweet potato and beans were plenty filling, and Adam didn't once mumble that he'd really like a steak. My kids ate it, but unveganized it by adding shredded cheese and sour cream.

Ingredients

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

    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. 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.)

    Click here to check out the Stephanie's new cookbook More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes

    This recipe was styled by chef Karen Pickus for Good Morning America.


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