Veggie Chili with Sweet Potatoes  Harvest Health Foods

Veggie Chili with Sweet Potatoes

Slow-Cooker Vegetarian Chili with Sweet Potatoes -  Real Simple  ( with some adaption to add more flavor)  PRINT


  1. 1 medium red onion, chopped
  2. 1 green bell pepper, chopped
  3. 4 garlic cloves, chopped
  4. 1 tablespoon chili powder
  5. 1 tablespoon ground cumin
  6. 2 teaspoons unsweetened cocoa powder
  7. 1/4 teaspoon ground cinnamon
  8. kosher salt and black pepper
  9. 1 28-ounce can fire-roasted diced tomatoes
  10. 1 15 -ounce can black beans, rinsed
  11. 1 15  -ounce can kidney beans, rinsed
  12. 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  13. 1-2 Tbs of Olive Oil.
  14. Toppings of your choice: sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving


  1. In a 4- to 6-quart Dutch oven, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, ¼ teaspoon black pepper and olive oil. On medium heat, mix till fragrant and a fond develops on the bottom of the pan. This fond provides depth and flavor.
  2.  Add the tomatoes (and their liquid) scrape up fond. 
  3. Add beans, sweet potato.
  4. Transfer to slow cooker and 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).  Add water if mixture is too thick.  Adjust salt/pepper to taste.
  5. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.


By Kay Chun