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
128-ounce can fire-roasted diced tomatoes
115.5-ounce can black beans, rinsed
115.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Directions
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper,
garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼
teaspoon 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.