As a college student, one of the things I miss most is my mom’s cooking…and her well-stocked kitchen! This recipe is perfect because I can make it in my dorm and come back later to a fresh bowl of chili.
—BAILEY STARKEY MOUNT VERNON, WA
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS (3 QUARTS)
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
2 cans (15 ounces each) black beans, rinsed and drained
1 pound boneless skinless chicken thighs, cubed
2 cups chicken broth
1 jar (16 ounces) salsa
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn, thawed
1 medium onion, chopped
1 tablespoon chili powder
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Shredded cheddar cheese, sour cream and tortilla chips
In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low for 5-6 hours or until the chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.