SLOW-COOKER COCONUT SWEET POTATO CHILI

Makes: 8 servings

½ medium sweet onion, diced

2 stalks of celery, diced

2 Granny Smith or other tart apples, peeled, cored and diced

2 large sweet potatoes or yams, peeled and cubed

2 garlic cloves, minced

2 poblano chilies, cored and chopped

1 5 -ounce can black beans, rinsed and drained 1 5 -ounce can garbanzo beans, rinsed and drained

1 5 -ounce can fire-roasted tomatoes

1 5 -ounce can coconut milk

2 cups of chicken or vegetable broth 1 tablespoon of your favorite chili powder, or more (or less) to taste

2 teaspoons ground cumin

1 teaspoon of dried oregano

2 -3 teaspoons curry powder, optional

Salt and pepper to taste Red-pepper flakes, to taste

½ cup plain yogurt, plus more for serving Chopped fresh cilantro, parsley or chives, for garnish

Shredded unsweetened coconut, for garnish, optional

1 . Place onion, celery, apples, sweet potatoes, garlic and chopped poblano in the crock of a 6 -quart slow cooker. Stir to combine, then add beans, tomatoes, coconut milk and chicken or vegetable broth.

2 . Stir again, then add chili powder, cumin, oregano and optional curry powder. Season generously with salt and pepper.

3 . Cook on high heat for 4 hours, or on low for 6 -8 hours. A few hours in, taste and add more chili powder, as desired, or a pinch or two of cayenne pepper if you like chili on spicy side.

4 . Toward the end of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more broth or water.

5 . Just before serving, stir in yogurt. Spoon into warmed bowls and garnish with fresh chopped herbs and a dollop of yogurt, if desired.