Three Bean Chipotle Chili

• 3/4 cup dried kidney beans
• 3/4 cup cannellini beans dried
• 3/4 cup dried pinto beans
• 2 red onions medium, diced
• 2 sweet potatoes medium, about 1 lb. total, peeled and diced
• 8 cloves garlic chopped
• 2 tablespoons chipotle chiles in adobo finely chopped canned
• 28 ounces diced tomatoes with juice fire-roasted
• 1 tablespoon molasses
• 2 tablespoons cumin
• 2 teaspoons dried oregano
• salt

1. In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.
2. Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.
3. Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.
4. Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

kidney beans, cannellini beans, pinto beans, red onions, sweet potatoes, garlic, chipotle chiles, tomatoes, molasses, cumin, oregano, salt

Taken from www.yummly.com/recipe/Three-Bean-Chipotle-Chili-1181266 (may not work)