Slow-Cooker Vegetarian Chili With Sweet Potatoes

By kishthecook

Ingredients

• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 poblano, 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 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato, or 1 cup pumpkin (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• 1 cup veg broth or beer

Preparation

Step 1

Directions

In a 4- to 6-quart slow cooker, combine the onion, peppers, 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, broth or beer.

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).

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