FOUR-BEAN and SWEET POTATO SLOW-COOKER CHILI

images SERVES 6 TO 8

A good chili never goes out of season. We love this one anytime we want a rib-sticking stew made with foods we can feel good about. It has no added fat and couldn’t be simpler to make: You just put everything in the slow cooker and let it cook all day. The recipe makes a big batch for a group—or for the week. If you have any leftovers (doubtful), freeze for up to a month, then reheat when you want a warm bowl of comfort.

1 can (14 ounces) black beans, rinsed and drained

1 can (14 ounces) kidney beans, rinsed and drained

1 can (14 ounces) chickpeas, rinsed and drained

1 can (14 ounces) white beans, rinsed and drained

1 can (28 ounces) diced tomatoes, with juice

1 box (26 ounces) tomato puree

¼ cup molasses or brown rice syrup

2 good-size sweet potatoes, peeled and diced

1 large white onion, diced

1 bar (1½ ounces) hot chile dark chocolate, optional

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon sea salt

1 jalapeño chile, sliced, for garnish

1 small red onion, diced, for garnish

1 cup picked fresh cilantro leaves, for garnish

image Combine everything except the garnishes in a slow cooker (or see Pro Tip), and stir well to mix it all together. Cook on the high setting for 4 to 6 hours or the low setting for 6 to 8 hours.

image Serve with jalapeño, onion, and cilantro garnishes.

Pro Tip

To make this chili on the stovetop, combine everything except the garnishes in a Dutch oven and bring to a simmer over medium heat. Cut the heat to low and simmer for 3 to 4 hours, stirring now and then.