Slow Cooker Spicy Black Bean and Sweet Potato Chili

Nutrition Notes

Ingredients

• 1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
• 2 (15-ounce) cans black beans, drained
• 1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
• 3/4 cup orange juice
• 1/4 cup coconut oil or vegetable oil
• 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
• 2 packed tablespoons light brown sugar
• Juice of 1 lime (about 1 1/2 tablespoons)
• 6 garlic cloves, smashed and roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Kosher salt and black pepper
• 1 (10-ounce) bag frozen corn
• Sliced avocado and red onion, for topping

Preparation

1. 1

   Step 1

   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.
2. 2

   Step 2

   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.

3. Bon appetit!