Slow-Cooker Vegetarian Chili with Sweet Potatoes - Real Simple ( with some adaption to add more flavor) PRINT
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 -ounce can black beans, rinsed
- 1 15 -ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1/2-inch pieces
- 1-2 Tbs of Olive Oil.
- Toppings of your choice: sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
DIRECTIONS
- In a 4- to 6-quart Dutch oven, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, 1/4 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.
- Add the tomatoes (and their liquid) scrape up fond.
- Add beans, sweet potato.
- 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.
- Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
By Kay Chun