Vegetarian Sweet Potato Chili

• Vegan
• Gluten free

• Produce

  • 1 15.5-ounce can Black beans
  • 1 cup Corn, frozen
  • 4 Garlic cloves
  • 1 Green bell pepper
  • 1 15.5-ounce can Kidney beans
  • 1 Red onion, medium
  • 1 Sweet potato (about 8 ounces, medium
  • 1 28-ounce can Tomatoes, fire-roasted

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1/4 tsp Cinnamon, ground
  • 2 tsp Cocoa powder, unsweetened
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 cup frozen corn (optional)
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• One 28-ounce can fire-roasted diced tomatoes
• One 15.5-ounce can black beans, rinsed
• One 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1?2-inch pieces
• For garnish: sour cream, sliced scallions, sliced radishes or tortilla chips

Directions

• In a 4 to 6-quart slow cooker, combine the onion, bell pepper, frozen corn, garlic, chili powder, cumin, cocoa, cinnamon, salt and black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
• 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).
• Serve the chili with the sour cream, scallions, radishes, and tortilla chips.