Crock Pot: Vegetarian Chili with Sweet Potatoes

Since the weather has turned cooler, I have been pouring over my cookbooks and scouring the internet for crock-pot meals.  The changing of the leaves signals a change in my food preparation and diet: a transition from cold summer salads and chilled dishes to simmering pots filled with delicious spices and warm side dishes.

The crock pot is the perfect companion.  This month, I'll be featuring one recipe per week that is easy, quick and hopefully healthy.  My favorite trick?  Add a little more and you have enough for leftovers!

This recipe hails from Real Simple, my favorite magazine. For a great printable version, visit their site here.

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

¼ teaspoon salt and black pepper

1  28-ounce can fire-roasted diced tomatoes

1  15.5-ounce can black beans, rinsed

1  15.5-ounce can kidney beans, rinsed

3 sweet potatoes, chopped

1. Combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup 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 

I served Sweet Potato chips on the side!