Slow-Cooker Vegetarian Sweet Potato Chili

I had some friends ask for the Sweet Potato Chili recipe (that was in the crock-pot photo).... so here it is.

Hands-on time: 20 Minuets

Total Time: 4 hours 20 min to 8 hours 20 min

Serves 4 adults

·         1 medium red onion, chopped

·         1 green bell pepper, chopped

·         4 garlic cloves, chopped

·         1 tablespoon chili powder

·         1 tablespoon ground cumin

·         2 teaspoon unsweetened cocoa powder

·         ¼  teaspoon ground cinnamon

·         1 teaspoon Kosher salt (I used sea salt)

·         ¼ teaspoon black pepper

·         1 – 28 ounce can fire-roasted diced tomatoes (with liquid)

·         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 ½-inch pieces

·         1 cup water

Sour cream, sliced scallions, slices radishes, and tortilla chips, for serving

(I used cream cheese instead of sour cream… and no scallions. The radishes do add balance to the chili.)

It needs a cream of some type to round out the flavor, don’t leave it out!

1.      In a 4-6 quart slow cooker, combine all the ingredients with bullets.

2.      Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7-8 hours, or on high for 4-5 hours.

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