Spicy black bean and sweet potato chili

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