Slow-Cooker Sweet Potato Chili

By Joelene

Ingredients

• 3 large sweet potatoes, about 2 pounds, peeled and cut into 3/4-inch pieces
• 1 large onion, chopped
• 1 green pepper, core and seeds removed, chopped
• 4 cloves garlic, peeled and chopped
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup cilantro leaves, chopped
• 2 packages (8.8 ounces each) fully cooked microwavable brown rice (such as Uncle Ben's)

Preparation

Step 1

1. Coat slow-cooker bowl with nonstick cooking spray.

2. Layer sweet potatoes, onion, green pepper, garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups water in a medium-size bowl. Pour over vegetables.

3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4. Stir cilantro into chili and serve over brown rice.