Monday, February 2, 2015

Vegetarian Chili with Sweet Potato

Hands-On Time 
 
20 
minutes 
 
Total Time 
 
500 
minutes 
Serves 4

Ingredients

medium red onion, chopped
green bell pepper, chopped
garlic cloves, chopped
tablespoon 
chili powder
tablespoon 
ground cumin
teaspoons 
unsweetened cocoa powder
1/4 
teaspoon 
ground cinnamon
kosher salt and black pepper
28-ounce 
can fire-roasted diced tomatoes
15.5-ounce 
can black beans, rinsed
15.5-ounce 
can kidney beans, rinsed
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

  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.

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