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Title: Slow Cooker Spicy Black Bean & Sweet Potato Chilli
Categories: Potatoes, Vegetabnles, Chilies, Citrus
Yield: 6 servings

1 1/2 lb Sweet potatoes; scrubbed,
- cut in 1/2" dice
30 oz (2 cans) black beans;
- drained
28 oz Can crushed or diced
- fire-roasted tomatoes
3/4 c Orange juice
1/4 c Oil
4 Chipotles from a can of
- chipotles in adobo; fine
- chopped
+=PLUS=+
3 tb Adobo sauce
2 tb (packed) light brown sugar
1 1/2 tb Lime juice
6 cl Garlic; smashed, rough
- chopped
2 ts Ground cumin
2 ts Garlic powder
2 ts Onion powder
Salt & black pepper
10 oz Bag frozen corn
Sliced avocado & red onion;
- for topping

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.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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