Slow Cooker Vegetarian Chili with Sweet Potatoes

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. unsweetened cocoa powder
• 1/4 tsp. ground cinnamon
• kosher salt
• black pepper
• 1 (28 oz) can or 2 (14.5 oz.) cans fire-roasted diced tomatoes
• 1 (15.5 oz.) can black beans, rinsed
• 1 (15.5 oz.) can kidney beans, rinsed
• 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2 inch pieces

Directions:

1.  In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. 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.

Serve with sour cream, scallions, radishes, and tortilla chips.

Submitted by Sue Stoecker from Real Simple