2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes (See Grok Moment)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
½ cup orange juice
1. Use a 5-6 quart slow cooker. Peel and chunk the sweet potato and add to the pot.
2. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings.
3. Pour in OJ and water.
4. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender