From here, with modifications, a recipe by Sarah DiGregorio
In a large dutch oven (the round green one would work well), warm
¼ cup vegetable oil
over med-high heat, and saute
1 large yellow onion, chopped
sprinkling with some
Kosher salt and black pepper
When it's translucent, add
6 garlic cloves, smashed and roughly chopped, or 2T pre-chopped garlic
and saute another minute or so. Add
1T maple syrup (or omit -- the recipe's pretty sweet already)
1T ground cumin
1T garlic powder
1T onion powder
¾ cup orange juice (or the juice of a few mandarins, or of 1 whole orange)
and bring to a simmer. Chop
1-2 peppers from a can of chipotles in adobe
and add them, and
3T of the adobo sauce
to the pot. Add
1½ pounds sweet potatoes (4 to 5 small-medium or about 2 large), peeled and cut into 3/4" pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1-2 lime (about 1½ tablespoons)
1-2t of BTB chicken flavor
1.5 c water
Bring to a boil; then decrease to a simmer and cover and cook for about 45 min, stirring occasionally. Just before serving, add
1 (10-ounce) bag frozen corn
Serve with
Sliced avocado
chopped red onion
sour cream
chopped fresh cilantro
brown rice