Slow-Cooker Vegetarian Chili With Sweet Potatoes

Ingredients

• 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

• 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 (about 8 ounces), peeled and cut into 1/2-inch pieces

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

Instructions

• 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 sour cream, scallions, radishes, and tortilla chips.