Chicken Chili with Beans and Sweet Potatoes

This is the second of three chili dishes, and the only one made in a slow cooker. I used Good Mother Stallard beans, but you could use dry tepary or navy beans. You need to start by soaking the beans the night before.

Heirloom Good Mother Stallard Beans

• 1 pound of dried tepary, navy or other bean of choice
• 10 boneless chicken thighs, cut into 1 inch pieces
• 4 slices of thick bacon, chopped into ½ inch pieces
• 2 dried whole pasilla peppers
• 4 cups of chicken stock such as Magic Mineral with Chicken
• 2 yellow onions, chopped
• 2 Anaheim or poblano peppers, seeded, ribs removed and cut into 1/3 inch dice
• 1 small Serrano or jalapeno pepper, seeded and minced
• 1 tablespoon chopped garlic
• 1 tablespoons sweet paprika
• 1 tablespoon of mild chili powder
• 1 tablespoon of unsweetened cocoa powder
• 1 tablespoon of tomato paste
• 1 tablespoon of honey
• 2 cups of peeled, cubed sweet potatoes (1 inch)
• Salt to taste

1. Rinse the beans; pick them over to remove any stones. Place in a large pot and cover with at least 2 inches of cold water. Soak the beans overnight.
2. The next day, drain and rinse the beans again. Cover with cold water, add the whole dried pasilla peppers to the water and bring to a boil and cook until the beans are soft but still retain some bite. Depending on your bean type this will take an hour or more. Cool in the cooking water, removing and discarding the dried pepper.
3. Heat a skillet and fry the bacon until crisp, drain on paper towels.
4. In the bacon fat remaining in the skillet, sauté the chopped onions on medium heat until softened (about 10 minutes), add the garlic and fresh peppers. Continue to cook on low for another 5. Sprinkle with paprika, chili powder and cocoa, stir well then add the tomato paste and honey and stir again. Add one cup of the chicken stock to the skillet and stir up any crusty bits in the pan.
5. Drain the beans over a bowl so you can keep the cooking water.
6. Add the chopped chicken to the slow cooker, cover with the onion and spice mixture, drained beans, bacon, cubed sweet potatoes, and remaining 3 cups of chicken stock. Stir well.
7. The liquid level should just cover the beans and chicken. Add some bean cooking liquid if needed.

Into the Slow Cooker

1. Cook on low for 6 hours.
2. Serve garnished with shredded cheese, yogurt or sour cream, finely chopped red onion, and cilantro.

Chicken Chili with Beans and Sweet Potatoes