Traditionally, this is a mixture that I only enjoy in the winter, though, when I make my favorite chile that is a combination of two recipes found in Fresh From the Vegetarian Slow Cooker by Robin Robertson. I like to combine the "Spicy Black Bean Chili" with "Chipotle-Kissed Red Bean and Sweet Potato Chili," using black beans, peppers, onions, and of course the chipotle chiles in adobo sauce. And here I put a third layer in this combination with the Kalyn's Kitchen recipe as well! I especially like her addition of the cumin, coriander and green chiles.
If you'd like to make this just a burrito filling, though, I'd recommend cutting the vegetable stock in half.
2-3 small/medium sweet potatoes, peeled and cubed
2c black beans
1 small yellow onion, sliced
2-3 small/medium bell peppers (red or yellow are my favorites to use)
1 garlic clove, minced
1tbsp chile powder
1tsp ground coriander
1.5tsp ground cumin
1tbsp minced canned chipotle chiles in adobo sauce, or to taste
1/2c green chiles
Salt and ground pepper to taste
1c vegetable stock
2tbsp fresh lime juice
Cooked rice (to serve on)
|During my baby's first nap, I was able to |
get some of the prep work done!
2. Add the minced chipotle and green chiles, then the sweet potatoes and beans and mix until everything is well-combined.
3. Set the slow-cooker to LOW for at least 3 hours, or until the potatoes are preferred tenderness. Season with salt and pepper.
4. Serve the sweet potato and black bean mixture on some warm rice. (My husband added even a bit more chile sauce, although I think it was spicy enough already).