Slow-Cooker Vegetarian Chili With Sweet Potatoes

 from Realsimple.com

Con Poulos

Serves 4
Hands-on Time: 20m
Total Time: 8hr 20m

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

Directions

1. 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.

2. 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).

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

Tip

The chili can be refrigerated, covered, for up to 3 days or frozen for up to 3 months.

Nutritional Information

Serving Size: Serves 4
Calories 240; Fat 2g; Sat Fat 0g; Cholesterol 0mg; Sodium 1217mg; Protein 11g; Carbohydrate 47g; Sugar 13g; Fiber 13g; Iron 4mg; Calcium 134mg