Ingredients
1 ½
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
¾
cup orange juice
¼
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
- 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.