Slow-Cooker Vegetarian Chili With Sweet Potatoes

INGREDIENTS

1. 1medium red onion, chopped
2. 1green bell pepper, chopped
3. 4garlic cloves, chopped
4. 1tablespoon chili powder
5. 1tablespoon ground cumin
6. 2teaspoons unsweetened cocoa powder
7. 1/4teaspoon ground cinnamon
8. kosher salt and black pepper
9. 128-ounce can fire-roasted diced tomatoes
10. 115.5-ounce can black beans, rinsed
11. 115.5-ounce can kidney beans, rinsed
12. 1medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
13. sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

DIRECTIONS

1. 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.
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 (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
4. Source: ealsimple.com