Chipotle Kissed Red Bean And Sweet Potato Chili Recipes

CHIPOTLE-KISSED RED BEAN AND SWEET POTATO CHILI

Chipotle-Kissed Red Bean and Sweet Potato Chili image

Make and share this Chipotle-Kissed Red Bean and Sweet Potato Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories Yam/Sweet Potato

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

Heat oil in a big skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes until softened.
Stir in the chili powder; cook 30 seconds.
Add in the sweet potatoes; stir to coat with the spices.
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.
When ready to serve, stir in the chipotles; taste to adjust seasonings.

Nutrition Facts : Calories 369.6, Fat 4.6, SaturatedFat 0.7, Sodium 336.8, Carbohydrate 71.8, Fiber 16.3, Sugar 13.8, Protein 13.9

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

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