Slow Cooker Spicy Mango Chicken Chili
INGREDIENTS
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2 pounds boneless, skinless chicken breasts
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1 pound sweet potato, chopped (about two medium or one very large potato; I keep skin on)
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1 15.5-ounce can pinto beans, rinsed and drained
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1 15.5-ounce can black beans, rinsed and drained
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1 12-ounce bottle of beer (I used Corona; use your favorite or substitute low-sodium chicken broth)
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1 habanero chili pepper, seeds and veins removed and minced (see note)
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1 small onion to medium, chopped (red or yellow)
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4 garlic cloves, minced
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1 16-ounce jar mango salsa (see note)
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 slightly-rounded cup frozen corn (could substitute canned or fresh when in season)
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1 cup Sargento Cheddar Jack or Mexican 4 Cheese (for extra heat, try Pepper Jack)
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3/4 teaspoon kosher salt
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Optional garnishes: additional cheese; cilantro; lime wedges; chopped avocado or guacamole; sour cream or Greek yogurt
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