Slow-Simmered Pinto Bean Chile

• 260 g, drained and rinsed — Canned pinto beans, drained and rinsed
• 110 g, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 240 g canned tomatoes — No-salt-added canned tomatoes
• 100 g, cut into 1.5 cm cubes — Raw sweet potato
• 60 g — Frozen corn kernels
• 70 g, diced — Raw red bell pepper
• 60 g, diced — Raw yellow onion
• 8 g, minced — Chipotle peppers in adobo
• 1.5 g (about 3/4 tsp) — Ground cumin
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 4.5 g (1 tsp) — Avocado oil
• 15 g (1 tbsp) — Fresh lime juice
• 0.6 g (about 1/4 tsp) — Fine salt

Method

1. 1Build the tomato baseAdd the tomatoes, sweet potato, corn, pepper, onion, chipotle, cumin, oregano, oil, salt, and 120 g water to the slow cooker.Look for: The vegetables are evenly distributed in a brick-red broth.
2. 2Add both beansFold in the pinto and black beans without mashing them.Look for: Both bean colors remain visible and are coated in the broth.
3. 3Slow-cook the chileCover and cook on HIGH for 3 hours 30 minutes, keeping the lid closed for at least the first 2 hours.210 min · 165°FLook for: The sweet potato crushes easily and the center reaches 165°F.Safety: Keep the lid closed to maintain safe heat.
4. 4Mash some beansPress about one-quarter of the beans against the cooker wall and stir for 1 minute.1 minLook for: The mashed beans thicken the chile while most remain intact.
5. 5Rest uncoveredTurn off the slow cooker and leave the chile uncovered for 10 minutes.10 minLook for: The chile mounds on a spoon instead of running.
6. 6Brighten with limeStir in all the lime juice immediately before serving.Look for: The chile smells bright and no watery layer remains.Safety: Cool leftovers in shallow containers within 2 hours.