Vegetarian Chili

Cocoa powder and cinnamon add a twist of flavor to this slow cooker recipe. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Jen Sheils, Gastroenterology, UMass Memorial Medical Center – University Campus, Worcester, MA

(Serves 8)

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 T chili powder
• 1 T ground cumin
• 2 t unsweetened cocoa powder
• ¼ t ground cinnamon
• 1 t kosher salt
• ¼ t black pepper
• 28 oz. fire-roasted diced tomatoes
• 15.5 oz. black beans, rinsed
• 15.5 oz. kidney beans, rinsed
• 1 medium sweet potato (about 8 oz.), peeled and cut into 2-inch pieces
• 15 oz. can corn
• Optional: Scallions, shredded cheese, tortilla chips

Directions

In a 4- to 6-quart slow cooker, combine the onion, pepper, garlic, chili powder, cumin, cocoa, cinnamon, salt and black pepper. Add the tomatoes with liquid, beans, sweet potato and 1 cup water. 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. During last 1 to 2 hours of cooking, add corn. Serve with desired toppings.