Smoky Black Bean & Sweet Potato Chili

Other than chopping a few things, this recipe is basically opening, measuring, and dumping the ingredients into a slow cooker and walking away. David and I like to use a variety of chili powders when we cook, so I used a combination of chipotle and ancho chili powders. Chipotle is spicier, so if you want the chili to be more mild, use ancho or regular chili powder. To me, using ¾ teaspoon of chipotle powder and 2 ¼ teaspoon ancho powder, the tablespoon of chipotle pepper in adobo sauce, along with some of the sauce, the spice level was perfectly medium. We topped our chili with cilantro, crispy tortilla strips and diced avocado. If you like cheese on your chili, I would recommend aged cheddar, Cotija, or queso fresco.

makes: 4-6 servings
slightly adapted from: Fitness Magazine February ‘13

nonstick cooking spray
1 tablespoon chopped canned chipotle pepper in adobo sauce
1 ounce unsweetened baking chocolate, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder (or any combo of chili powders)
½ teaspoon cinnamon
4 garlic cloves, minced
2 (15 oz) cans black beans, rinsed and drained
¾ pound sweet potatoes, peeled and cut into ½ inch pieces
1 ½ cups fresh or frozen corn kernels (for frozen: Trader Joe’s roasted corn is great)
1 bell pepper, diced
1 (28 oz) can diced tomatoes (fire roasted with chilis is also a great choice)

diced avocado
crispy tortilla strips or crushed tortilla chips
cheddar cheese- optional

Coat the inside of a slow cooker with cooking spray. Combine chipotle pepper, a little bit of the chipotle sauce, chocolate, cumin,oregano, chili powder(s), cinnamon, garlic, black beans, sweet potatoes, corn, bell pepper and tomatoes in cooker; cook on low 8 hours. Taste, add salt to taste. (Photo shows chili before cooking process…)

Serve chili topped with desired garnish.


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