Slow Cooker Sweet Potato & Black Bean Chili

Ingredients

• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, seeded and diced
• 3 garlic cloves, minced
• 1 1/2 cups low-sodium vegetable broth
• 1 tablespoon mild chili powder blend
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon dried oregano
• 3/4 teaspoon fine salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Method

1. 01

   Use a 6-quart slow cooker. Put the sweet potatoes, drained canned beans, crushed tomatoes, onion, bell pepper, garlic, and broth into the insert. This recipe is designed for fully cooked canned beans; do not substitute uncooked dried beans.

2. 02

   Add the chili powder, cumin, smoked paprika, cocoa, oregano, and salt. Stir well so no pockets of dry spice remain, then level the vegetables. Check that the mixture stays within the manufacturer's filling limits.

3. 03

   Cover and cook on LOW for 5–6 hours, until a sweet-potato cube from the center of the pot can be pierced easily with a fork. Avoid repeatedly lifting the lid. If the pieces are still firm, continue cooking and check again after 30 minutes.

4. 04

   For a thicker chili, mash about 1 cup of the sweet potato and beans against the side of the insert, then stir it back in. For a looser chili, add a little hot water. Make these adjustments only after the potatoes are tender.

5. 05

   Stir in the lime juice and cilantro. Taste and adjust the salt or add more lime if needed. Allow about 5 minutes for this finishing stage, included in the timing. Divide among six bowls; toppings or bread may be added separately if desired.

6. 06

   Refrigerate extras in shallow covered containers within 2 hours, or within 1 hour above 90°F (32°C), and use within 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C), stirring and adding a little water if it has thickened. Do not use a slow cooker to reheat the chilled chili.