495 minutes
A hearty and comforting chili made with sweet potatoes, black beans, and a blend of warming spices, cooked slowly to perfection.
Sweet Potatoes, chopped into half-inch pieces
0 lb
Black Beans, drained and rinsed
0 oz
Fire Roasted Tomatoes, canned
0 oz
Orange Juice, freshly squeezed
0.25 fluid ounces
tablespoons
Chipotles In Adobo Sauce, finely chopped
each
Light brown sugar
tablespoons
Lime Juice, freshly squeezed
tablespoons
Garlic, smashed
cloves
teaspoons
teaspoons
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
cups
Frozen Corn
0 oz
1. Prepare Ingredients
Chop the sweet potatoes into half-inch pieces, drain and rinse the black beans, and finely chop the chipotles in adobo sauce.
2. Combine Ingredients in Slow Cooker
In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, fire-roasted tomatoes, orange juice, coconut oil, chipotles with adobo sauce, light brown sugar, lime juice, smashed garlic, ground cumin, garlic powder, onion powder, kosher salt, black pepper, and water. Stir to mix well.
3. Cook on Low
Set the slow cooker to low and cook for 8 hours, allowing the sweet potatoes to soften and the flavors to meld together.
4. Add Frozen Corn
Stir in the bag of frozen corn and allow to warm through for about 5 minutes.
5. Final Seasoning and Serve
Taste the chili and adjust seasoning with additional kosher salt and black pepper if needed. Serve hot with desired toppings.
Sauté onions, garlic, and peppers in olive oil before adding to the slow cooker to create a sweeter, more complex base.
Use the low setting on your slow cooker for 6-8 hours for the best flavor development.
Bloom spices like cumin, smoked paprika, and chili powder in the pan with aromatics to enhance their flavors.
Stir in fresh cilantro or parsley before serving and garnish with avocado, lime wedges, or sour cream.
Balance the chili’s acidity with a touch of sugar or honey and add lime juice or vinegar at the end of cooking.
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