Subj : Crockpot N.Y. Times - 47
To   : All
From : Dave Drum
Date : Mon Apr 01 2024 17:53:26

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Spicy Black Bean & Sweet Potato Chilli
 Categories: Potatoes, Vegetabnles, Chilies, Citrus
      Yield: 6 servings
 
  1 1/2 lb Sweet potatoes; scrubbed,
           - cut in 1/2" dice
     30 oz (2 cans) black beans;
           - drained
     28 oz Can crushed or diced
           - fire-roasted tomatoes
    3/4 c  Orange juice
    1/4 c  Oil
      4    Chipotles from a can of
           - chipotles in adobo; fine
           - chopped
           +=PLUS=+
      3 tb Adobo sauce
      2 tb (packed) light brown sugar
  1 1/2 tb Lime juice
      6 cl Garlic; smashed, rough
           - chopped
      2 ts Ground cumin
      2 ts Garlic powder
      2 ts Onion powder
           Salt & black pepper
     10 oz Bag frozen corn
           Sliced avocado & red onion;
           - for topping
 
  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.
  
  By: Sarah DiGregorio
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "People are cooking less but obsessing about it more." -- D. Poynter
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