Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 4
Origin: American
Special Features: Vegetarian
Crock Pot
Meal Type: Soups & Stews
Ingredients
1 Medium red onion, chopped
1 Green bell pepper, chopped
4 Garlic cloves, chopped
1 t Chili powder
1 t Ground cumin
2 t Unsweetened cocoa powder
1/4 t Ground cinnamon
Kosher salt and black pepper
1 20-oz Can 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" pieces
Sour cream
Sliced scallions
Sliced radishes
Tortilla chips
Preparation
In a 4-6 qt slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 t salt and 1/4 t 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 7-8 hrs, or on high for 4-5 hrs.
Seve the chili with the sour cream, scallions, radishes and tortilla chips.
Cook's Notes
Nutrition Information
Calories: 241
;
Total Fat: 2
;
Saturated Fat: 0
;
Carbohydrates: 47
;
Protein: 11
;
Calcium: 134
;
Sodium: 1217
;
Iron: 4
;
Fiber: 13