There’s nothing like a steamy bowl of homemade chili on a chilly day, and this one is loaded with nutrition. What you need: 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 11⁄2 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 11⁄2 cups water Salt 1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste What you do: In a large skillet over medium heat, warm oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
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. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.
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