Slow Cooker Spicy Black Bean and Sweet Potato Chili


  • 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


  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. 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.