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)

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

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.

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