Black Bean Chili Sweet Potato Fries
*chili slightly adapted from America's Test Kitchen Slow Cooker Revolution
for the chili-
-2 tbsp vegetable oil
-2 onions, minced
-2 red bell peppers, stemmed, seeded and minced
-2 jalapeño peppers, stemmed, seeded and minced
-9 cloves garlic, minced
-3 tbsp chile powder
-1/2 tsp ground mustard
-1 tbsp ground cumin
-1 tbsp dried oregano
-2 1/2 cups vegetable or chicken broth, divided
-2 cups water
-1 pound dried black beans, rinsed
-10 oz button mushrooms, trimmed and halved
-1 tbsp minced canned chipotle chile in adobo sauce
-2 bay leaves
-2 (15 oz) cans diced tomatoes
-3 bags Alexia julienne sweet potato fries
-sour cream, shredded cheese, tomatoes, cilantro and other desired toppings
1. To make the chili, heat the oil in a large skillet over medium-high heat. Add onions, bell peppers, jalapeños, garlic, chile powder, mustard powder, cumin, and oregano. Cook for 8-10 minutes, until vegetables are softened. Add 1 cup of broth to scrape up browned bits. Transfer mixture to the slow cooker.
2. Add the water, beans, mushrooms, tomatoes, remaining broth, chipotle chiles, and bay leaves to the slow cooker. Stir to combine and cook for 6-8 hours on low until beans are tender.
3. Discard bay leaves and use an immersion blender to puree the chili a little bit, if desired.
4. Make fries according to package instructions. Top fries with black bean chili and cheese, sour cream, cilantro, and other desired toppings.
This post is sponsored by Alexia Foods as part of their Tastemaker Ambassador program. However, all opinions are my own! Don't forget to sign up to be a Tastemaker and earn points to cash in for coupons and prizes!