Spiced Vegetarian Chili with Sweet Potatoes
Spiced Vegetarian Chili with Sweet Potatoes
Spiced Vegetarian Chili with Sweet Potatoes
- 1 medium red onion (chopped)
- 1 green bell pepper (chopped)
- 4 garlic cloves (chopped)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 128- ounce can fire-roasted diced tomatoes
- 115.5- ounce can black beans (rinsed)
- 115.5- ounce can kidney beans (rinsed)
- 1 medium sweet potato (about 8 ounces, peeled and cut into 1⁄2-inch pieces)
- greek yogurt (optional, sliced scallions, & sliced radishes for serving)
- 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.
- 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 scallions, radishes, and optional plain greek yogurt.
Submitted by Kelly Clancy
Adapted from Real Simple