1 medium red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon, chili powder
1 tablespoon, ground cumin
2 teaspoons unsweetened cocoa powder
¼ teaspoon ground cinnamon
sea salt
black pepper
1 28-ounce can diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato cut into ½-inch pieces

Optional:
Vegan sour cream
Vegan Daiya Cheddar Cheese
Sliced radishes
Sliced scallions
Tortilla Chips

In slow cooker, combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper. Add tomatoes, beans, sweet potato and 1 cup of water.

Cover and cook until sweet potatoes are tender and chili has thickened on low for 7-8 hours or on high for 4-5 hours. Serve chili with optional garnishes.

 

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