Durring harvest we are often leave the house at sunrise and return home just in time for dinner. At the end of the day no one has the energy to cook so we like to put something in the slow-cooker before heading out the door in the morning. One of our favorites is vegetarian chili with sweet potatoes. It is a flavorful, filling and nourishing recipe. This is the perfect meal for the Fall/Winter and pairs well with Holus Bolus Syrah!
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon
kosher salt and black pepper to taste
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, chopped jalapeño, and tortilla chips, for serving (essential!)
In a 4- to 6-quart slow cooker, 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.
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 (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.