From: Real Simple
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
1 28 ounce can fire roasted diced tomatoes
1 15.5 ounce can black beans, rinsed
1 15.5 ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces) peeled and cut into 1/2 inch pieces
sour cream, sliced scallion, sliced radishes and tortilla chips for serving
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 of water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, one low for 7-8 hours or on high for 4-5 hours.
Serve the chili with the sour cream, scallions, radishes and tortilla chips.
Cool and portion into gallon size freezer bags. To serve, reheat meat in microwave or stove top.
More Main Dishes Recipes...