• Crockpot N.Y. Times - 47

    From Dave Drum@1:18/200 to All on Mon Apr 1 17:51:49 2024
    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

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