Sweet Potato and Black Bean Chili

6 slices thick-cut smoked bacon, chopped
1 pound sweet potatoes, peeled and diced into 3/4-inch pieces
2 medium onions, chopped
1 jalapeno pepper, seeded and finely chopped
5 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle pepper
2 cups chicken broth
1 can (14.5 ounce) no-salt-added fire-roasted diced tomatoes
1 can (15 ounce) no-salt-added black beans
1/2 cup quick-cooking barley
1/2 teaspoon salt

Heat 5.5-quart casserole dish over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.
Recipe provided by Circulon

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