Ingredients

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

black pepper

1/4 teaspoon cayenne pepper

1 28oz can of fire-roasted diced tomatoes with liquid

1 15oz can black beans, rinsed

1 15oz can kidney beans, rinsed

1 medium sweet potato (about 8 ounces) peeled and cut into 1/2-inch pieces

Sour cream for serving

2 Sliced scallions for serving

16 oz tortilla chips for serving

Preparation

  1. In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt and 1/4 teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of 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.

  3. Serve chili with the sour cream, scallions, and tortilla chips.