Holly’s Sweet Potato Chili
4 Cups Louisiana yams, sweet potatoes, peeled and cut 2-inch chunks (about 1 ¾ pounds)
1 Onion, chopped
1 Teaspoon minced garlic
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 Red bell pepper, cored and chopped
1 (14 ½ ounce) can fire roasted diced tomatoes
2 Tablespoons chili powder
1 Teaspoon ground cumin
½ Teaspoon paprika
1 Cup water or vegetable broth
½ Cup orange juice or water
In 3-6-quart slow cooker, insert plastic liner if desired, and add all ingredients to pot. Cook on LOW 6-8 hours, or until sweet potatoes are tender.
Recipe by: Holly Clegg.