Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson. This chili gets nice little zip by adding diced chipotle pepper before serving.
1 Tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red pepper, diced
1 Tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon oregano
1 1/2 pounds sweet potatoes (about 3), peeled and cut into 1/2-inch cubes
1 1/2 cups cooked black beans or kidney beans (1 15-ounce can), drained
1 15-ounce can diced tomatoes
1 1/2 cups water
1 chipotle pepper in adobo sauce, minced (these can be hot, so add to your taste)
These directions are for the slow cooker, if you are preparing this on top of the stove you can cook everything in a large pot or dutch oven.
Heat the oil in a large frying, saute the onion, pepper and garlic until softened, about 3 minutes. Add the spices and stir, cooking until fragrant, about 30 seconds. Add the sweet potatoes and toss with spice mixture, cook 1 minute.
Place the sweet potato mixture in a 4-6 quart slow cooker. Ad the beans, diced tomatoes along with their liquid and water. Cover and cook on low 6-8 hours. Just before serving stir in the diced chipotle pepper. Or serve with chipotle sour cream (blend one pepper and some sauce with 1/2 cup sour cream in a blender or food processor).
This is a popular combination in my house, we also use sweet potatoes and black beans with the taco spice mix and serve with all the usual taco toppings.