Slow-Cooker Vegetarian Chili With Sweet Potatoes
By á-2179
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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
Details
Preparation
Step 1
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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