Slow-Cooker Vegetarian Chili With Sweet Potatoes

Slow-Cooker Vegetarian Chili With Sweet Potatoes
Slow-Cooker Vegetarian Chili With Sweet Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    * 1 medium red onion, chopped

  • 1

    * 1 green bell pepper, chopped

  • 4

    * 4 garlic cloves, chopped

  • 1

    * 1 tablespoon chili powder

  • 1

    * 1 tablespoon ground cumin

  • 2

    * 2 teaspoons unsweetened cocoa powder

  • 1/4

    * 1/4 teaspoon ground cinnamon

  • * kosher salt and black pepper

  • 1

    * 1 28-ounce can fire-roasted diced tomatoes

  • 1

    * 1 15.5-ounce can black beans, rinsed

  • 1

    * 1 15.5-ounce can kidney beans, rinsed

  • 1

    * 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

  • * sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

Directions 1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water. 2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). 3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

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