Slow Cooker Sweet Potato and Black Bean Mole Chili

Happy Super Bowl Sunday!!!

‘Slow cooker’ sounds so much more lovely than ‘Crock Pot’, no? Over the past year I have grown rather fond of this old-school appliance. While I usually gravitate towards flash-in-the pan weeknight recipes, the weekend calls for dishes simmering low and slow. Vegetarian chili has many variations and is an economical (and tasty) way to pull together a meal out of your cupboard. As many of my friends will attest, I LOVE sweet potatoes (most notably in the French style…fried. Yeah, not so healthy). These orangey tubers are an unconventional addition to a your basic pepper-onion-bean chili. A dash of chili powder, cumin, cinnamon and cocoa (!) and this chili is elevated to mole status.

Sweet Potato and Black Bean Mole Chili

Ingredients

1 medium red onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 garlic cloves, chopped

1 T. chili powder

1 T. cumin

2 tsp. unsweetened cocoa powder

1/4 tsp. ground cinnamon

kosher salt and black pepper

1 28-ounce can fire-roasted diced tomatoes

1 15.5-ounce can black beans, rinsed and drained

1 15.5-ounce can kidney beans, rinsed and drained

1 medium sweet potato, peeled and cut into 1/2-inch pieces

Directions

In a 4- to 6-quart slow cooker (Crock Pot), 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 (or low sodium vegetable broth).

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 with chopped scallions, sour cream, tortilla chips or cornbread.

-Recipe adapted from Real Simple

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