Slow Cooker Vegetarian Chili With Sweet Potatoes

 Ingredients

• 1 medium red onion, chopped (about 1 1/2 cups)

• 1 green bell pepper, chopped (about 1 cup)

• 4 garlic cloves, finely chopped (about 1 1/2 Tbsp.)

• 1 tbsp chili powder

• 1 tbsp cumin pdr

• 2 tsp unsweetened cocoa powder

• 1 3/4 tsp. kosher salt

• ¼ tsp cinnamon pdr

• 1 28-ounce can fire-roasted diced tomatoes (undrained)

• 1 15.5-ounce can black beans, drained and rinsed

• 1 15.5-ounce can kidney beans, drained and rinsed

• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces (about 2 cups)

• Sour cream, sliced jalapeños, sliced radishes, and/or tortilla chips, for serving

Directions

1. Add ingredients to slow cooker:

   
   

   Stir together onion, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, pepper, and cinnamon in a 4-to-6-quart slow cooker. Stir in tomatoes, beans, sweet potato, and 1 cup water.

2. Cook and serve:

                                                                Cover and cook until sweet potato is tender and chili has thickened, 4 to 5 hours on high or 7 to 8 hours on low. Serve garnished with sour cream, jalapeños, radishes, and/or tortilla chips.                                                                                                      

   Stove-top Instructions

   No slow cooker or in a hurry? No problem. Here's how to to make this recipe in a large pot or Dutch oven on the stove-top.

   1. Cook the onion and bell pepper in 2 tablespoons of olive oil over medium-low heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute.
   2. Add the remaining ingredients, including 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally for 45 minutes.             

      Make-Ahead and Storage

      This chili can be made up to four days in advance and refrigerated in an airtight container. As with many soups and stews, the flavors will continue to develop as it sits, so this is definitely a great make-ahead and meal prep recipe. The chili also freezes well; freeze it in an airtight container for up to three months.            

       

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   Stove-top Instructions

No slow cooker or in a hurry? No problem. Here's how to to make this recipe in a large pot or Dutch oven on the stovetop.

1. Cook the onion and bell pepper in 2 tablespoons of olive oil over medium-low heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute.
2. Add the remaining ingredients, including 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally for 45 minutes.

Make-Ahead and Storage

This chili can be made up to four days in advance and refrigerated in an airtight container. As with many soups and stews, the flavors will continue to develop as it sits, so this is definitely a great make-ahead and meal prep recipe. The chili also freezes well; freeze it in an airtight container for up to three months.