3 c dried black beans, soaked overnight
About 6 cups vegetarian broth (I use this one)
6 poblano chiles, halved and seeded
1 Tbsp oil
1 large onion, diced
3 large cloves garlic to yield 1 Tbsp minced
3 ribs celery, diced
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp dried oregano, crushed between your fingers
3/4 tsp ancho chile powder
1 28-oz can fire-roasted crushed tomatoes
1 large sweet potato (about 12 ounces), peeled and diced
1 6-oz can tomato paste
1 Tbsp Sucanat or other natural brown sugar
Juice of 1 lime
salt and pepper to taste
Toppings: cilantro, avocado, sour cream
Pressure-cook soaked beans in broth to cover on HIGH for 12 minutes, or simmer 1 hour over medium-low heat, until just tender.
While beans cook, place poblano chiles on a baking sheet in a single layer, skin side up. Broil chiles 5-6 minutes, watching carefully, until skin is blistered and blackened. Remove from oven; cover with a towel and let stand until cool enough to handle, about 20 minutes. Peel chiles; discard skin. Chop chiles into 1/4" dice.
Heat oil in a large skillet over medium-high heat. Saute onion until softened and beginning to brown, about 5 minutes. Add garlic and celery. When celery softens, add spices. Saute until fragrant. Add crushed tomatoes, stirring to bring up browned bits from bottom of pan. Transfer mixture to a large slow cooker. Add sweet potatoes, half the poblano chiles, and black beans and their liquid. Stir in tomato paste.
Cook on HIGH for 6 hours or until sweet potatoes are tender. Stir in Sucanat and lime juice; taste and correct seasoning with salt and pepper. Set out remaining poblanos for those who would like their chili a bit more spicy. Serve with desired toppings alongside. Serves 16-20.