Sweet Potato Chili
A Savory Dish in a Snap
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.
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.)
This recipe was styled by chef Karen Pickus for Good Morning America.
Main Ingredients: sweet potato, onion, bell pepper, tomato, kidney beans, garlic, chili powder, paprika, chipotle chili powder, orange juice
Course: Dinner, Main Course