Ingredients
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1 ½
pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
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2
(15-ounce) cans black beans, drained
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1
(28-ounce) can crushed or diced tomatoes, preferably fire-roasted
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¾
cup orange juice
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¼
cup coconut oil or vegetable oil
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1 to 4
chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
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2
packed tablespoons light brown sugar
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Juice of 1 lime (about 1 1/2 tablespoons)
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6
garlic cloves, smashed and roughly chopped
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2
teaspoons ground cumin
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2
teaspoons garlic powder
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2
teaspoons onion powder
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Kosher salt and black pepper
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1
(10-ounce) bag frozen corn
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Sliced avocado and red onion, for topping
Preparation
- In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
- Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
Dining and Cooking