Easy Sweet Potato Chili


1 table spoon olive oil

1 medium onion, chopped

1 medium sweet potato, peeled and cubed

1 14 oz can Mexican stewed tomatoes

1 14 oz can kidney beans, drained and rinsed

1 teaspoon chipotle in adobo sauce (or chili powder to taste)

salt to taste


cilantro, chopped

sour cream

Heat oil in a large dark sauce pan, add onion and cook until soft, about 5 minutes. Add next four ingredients, tomatoes through chipotle cover and place in GSO for approx. one hour or until glass door begins to steam up.

Garnish with cilantro and sour cream.

This recipe can be easily doubled, but you’ll need a really big pot. You might have to remove the leveling tray and place a cooling rack or a trivet on the floor of the GSO’s cooking chamber to get it to fit.

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