MD Holly’s Sweet Potato Chili

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. 

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size:  4 - 6 servings

Cook Time: 6 - 8 hours