Vegetarian Sweet Potato Chili

soupRecently, Emily, Tommy, Domenico and I spent the evening playing board games and making/eating vegetarian chili. I’d been bothering Emily to host a couples’ game night with me for weeks (because hey, that’s just how I am), so I’m really glad we finally made it happen.

The games were great fun, even though I failed to win a single round, and the chili was pretty tasty. I particularly loved how colorful it was and couldn’t help but take a few pictures. Look at those veggies!



The original recipe can be found at Real Simple, but we made a few changes.

Vegetarian Sweet Potato Chili

1 medium red onion / 4 garlic cloves, chopped / 1 T. cayenne pepper / 1 T. ground cumin / 2 t. unsweetened cocoa powder / 1/8 t. ground cinnamon / 28 oz. fire-roasted diced tomatoes / 15 oz. black beans / 15 oz. kidney beans / 1 large or 2 small sweet potatoes, cut into 1/2-inch pieces / salt & pepper

Serve with: sour cream / sliced green onion / sliced radishes

Combine onion, garlic, cayenne, cumin, cocoa, cinnamon, salt and pepper in a 4- to 6-quart slow cooker. Add the tomatoes (plus liquid), rinsed and drained beans, sweet potato and 1 cup of water. Cover and cook on low for 8 hours, until sweet potato is soft (I turned the heat up to high in the last 40 minutes or so of cooking). Serve with sour cream, green onions and radishes. And cornbread, of course.


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