Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Slow-Cooker Vegetarian Chili With Sweet Potatoes
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Makes: 8 servings adjust
Add a little freshly-shredded cheddar and your favorite bread, and this becomes a hearty meal.

Directions

Ingredients

  • 1 Red Onion, medium-sized, chopped
  • 1 Green Bell Pepper, chopped
  • 4 Garlic Cloves, chopped
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Cumin
  • 2 teaspoons Unsweetened Cocoa Powder
  • 1⁄4 teaspoon Ground Cinnamon
  • 28 ounces Canned Diced Fire Roasted Tomatoes
  • 15 1⁄2 ounces Canned Black Beans, rinsed
  • 15 1⁄2 ounces Canned Kidney Beans, rinsed
  • 1 Sweet Potato, medium-sized; peeled and cut into 1/2-inch pieces

Step 1

In a 4- to 6-quart slow cooker, combine all ingredients with 1 cup water. Salt and pepper to your liking.
 

Step 2

Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or high for 4 to 5 hours.
 

Step 3

Serve the chili with the cheese, sour cream, scallions, radishes and tortilla chips.
 

Step 4

Enjoy!
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