Slow-Cooker Vegetarian Chili With Sweet Potatoes

By lorik

Ingredients

• 2 Tbsp vegetable oil
• 1 medium red onion, chopped
• 2 poblano peppers, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 Tablespoon tomato paste
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 can of whole kernel corn, drained
• 2 medium sweet potato, or 1 pumpkin (about 1 lb), peeled and cut into 1⁄2-inch pieces
• A couple of dashes of liquid smoke
• 1/4 cup white wine
• 1 teaspoon apple cider vinegar
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 cup veg broth or beer
• Green onion, chopped for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 500mins
Adapted from realsimple.com

Preparation

Step 1

In a large skillet, add oil and heat over medium high heat. Add onion and peppers and 1/4 tsp kosher salt and saute until vegetables soften, about 7-8 minutes. Add garlic, sweet potatoes, chili powder, cumin, cocoa powder, cinnamon, another 1/4 tsp kosher salt and 1/4 tsp black pepper.
Saute until all is fragrant. Add tomato paste and continue to cook until the tomato sauce deepens in color, just a minute or two. Deglaze with white wine, and cook until wine is almost evaporated.

Add mixture to a 4 to 6 quart slow cooker. Add tomatoes (and their liquid), vegetable broth (or beer), beans, corn and the liquid smoke. Cover and cook on low for 3 hours or until sweet potatoes are tender. Turn cooker down to warm and allow chili to sit for another hour (this will mellow the poblano). Finally, add apple cider vinegar and herbs to chili, stir to combine.

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

This recipe was originally posted by kissthecook and was from Real Simple magazine. I have reworked this recipe and added some ingredients and steps.