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 15-ounce can black beans, rinsed and drained 15-ounce can garbanzo beans, rinsed and drained

15-ounce can fire-roasted tomatoes

15-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.