Slow-Cooker Vegetarian Chili With Sweet Potatoes

Don’t let the ingredient list scare you!  Most of the items are spices that you already had or canned products.  This slow-cooker vegetarian chili will warm you up on our first Monday in December. Recipe serves 4.

What you’ll need:

  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon cinnamon
  • salt
  • pepper
  • 1 28-ounce can of fire-roasted diced tomatoes
  • 1 15.5 ounce can of black beans, drained and rinsed
  • 1 15.5 ounce can kidney beans, drained and rinsed
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • sour cream, green onions, tortilla chips (for serving)

What you’ll do:

  • In a slow-cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa powder, cinnamon, 1 teaspoon of salt and 1/4 teaspoon pepper.
  • Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of water.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Serve the chili with the sour cream, green onions and tortilla chips.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!


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