As featured in More Make It Fast, Cook It Slow by Stephanie O'Dea, Hyperion, 2010
This is a fun and flavorful vegan meal that doesn’t leave you hungry 15 minutes later. I promise. I loved the sweet smoky flavor, and was thrilled at the depth of flavor that came from this spice combination.
2 sweet potatoes, peeled and diced in 2-inch chunks
1 yellow onion, diced
1 red bell pepper, seeded and chopped
1 (14.5 oz) can tomatoes (whatever’s on sale — mine had oregano and roasted garlic)
1 (15 oz) can red kidney beans, drained and rinsed
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
½ teaspoon kosher salt
½ cup orange juice
1 cup water
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 orange juice 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.)