I've been inspired by Gluten-free Homemaker's "What’s for dinner? Wednesday" to do better about posting my recipes. And I'm really excited to be able to try out and share this new one!
Chipotle-Kissed Red Bean and Sweet Potato Chili
1 1/3 cup dry kidney beans
2 T olive oil
2 medium-sized yellow onion, chopped
2 medium-sized red bell pepper, chopped
2 large garlic clove, minced
1 T chili powder
3 lbs. sweet potatoes, peeled and diced into 1/2 inch cubes
2 14 oz. can of diced tomatoes (can use 28oz if you really like tomatoes)
3 cups water
1/2 teaspoon salt
2 cubed chicken breast, raw
2 T minced canned chipotle chiles in adobo sauce, or to taste
1. Soak the kidney beans overnight. Drain, rinse, and return to crockpot.
2. Heat the oil in a large skillet over medium heat. Add the onions and pepper. Cover. Cook until softened; about 5 minutes.
3. Transfer the mixture to a 4 - 6 qt. slow cooker (I have a 4-quart, and it is very full!). Add all other ingredients except the chipotle peppers. Season with salt. Cover and cook on low for 6-8 hours.
4. When ready to serve, stir the chipotles in to the chili. Taste and adjust seasonings.
I have been wanting to make this recipe for a very, very long time, but could not for the life of me find a can of chipotle peppers that did not have soy in them. I found some by Goya yesterday, but they have that ever elusive general "vinegar" in them. I read from a blog that these are gluten-free, but I could not verify it on Goya's site. Since we are just wheat free (soy & dairy free too) and Bear can tolerate vinegar, this is not a huge deal for us. However, I JUST found this link on how to make your own gluten-free chipotle peppers!
I am making this recipe now for the first time, so I may come back and make comments or adjustments later.