Vegetarian chili with sweet potatoes. How could I possibly not make this recipe? Plus, it uses my poor dust-collecting slow cooker! (Don’t worry I scrubbed it before cooking.) The moment I saw those ingredients I knew it was only a matter of time before it happened—and last week it sure did.
This is not your average chili. In fact, I’d encourage you to think of it more as a bean and sweet potato stew. There are some unique ingredients that made me pause after I eventually stopped salivating over the title. Unsweetened cocoa? Ground cinnamon? What the heck were they doing in my dinner? I decided to take a risk and cook with these unusual chili ingredients and I’m so glad I did!
At first bite, you wouldn’t really know they’re in there (after all, it’s only 2 tsp of cocoa and ¼ tsp cinnamon in a meal that serves four) but they impart a particular earthiness to the chili that you won’t find in most. There’s also a distinct lack of spiciness (actually, funny story: I bought a jalapeno to add to the recipe and lost it. Who loses a jalapeno? When I went back to Whole Foods later in the week and told the checkout person about my missing jalapeno they ended up giving me one I had on the conveyor belt for free. Score!) In any case, the recipe errs more on the side of savory and perhaps just a little sweet. This meal is ideal for fulfilling a serious comfort food craving while still being healthy and easy to prepare.
Vegetarian Chili with Sweet Potatoes
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, mined
1 Tbsp chili powder
1 Tbsp ground cumin
2 tsp unsweetened cocoa powder
¼ tsp ground cinnamon
kosher salt and black pepper
1 28 oz can fire-roasted diced tomatoes
1 15.5 oz can black beans, rinsed
1 15.5 oz can kidney beans, rinsed
1 medium sweet potato (about 8 oz) peeled and cut into ½-inch pieces
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp salt, and ¼ tsp black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water (omit or use less if you like minimal liquid in your chili). Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours. Serve over brown rice and top with sliced scallions
From Real Simple