MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Spicy Black Bean & Sweet Potato Chilli
 Categories: Potatoes, Vegetables, Chilies, Citrus
      Yield: 6 Servings
 
  1 1/2 lb Sweet potatoes; scrubbed,
           - cut in 1/2" dice
     30 oz Black beans (2 cans);
           - 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 Light brown sugar; packed
  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
           Avocado; sliced,
           - for topping
           - Red onion; sliced,
           - for topping
 
  In a 6 to 8 qt 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 ts 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.
  
  Recipe by Sarah DiGregorio
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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