I have never really liked chili – or so I thought. Lately I have been having chili at other people’s houses and instead of saying I don’t like chili – I have been venturing out and taking whole bowls full. I decided it might be time for me to make a pot of chili at home – vegetarian, of course, for Stella to have some. Looking at different recipes – I decided on one with sweet potato and cocoa – thinking this might make Stella like it.
The nice thing about this recipe is that it is made in a slow cooker – and the house smelled divine. I really thought that Stella would like this chili, but she did not! I ended up eating it for over a week – I could have stuck some in the freezer, but it made for quick meals for at least one person at the house. I did end up making some rice and eating the chili over rice for some variety!
I can’t believe that I forgot to take a picture of the chili when it was done! After eating it for so many days – must have had chili on the brain. When I went to upload the photos – was totally shocked with my omission!
Chili With Sweet Potato and Cocoa
1 medium red onion, chopped
1/2 green bell pepper, chopped
4 cloves garlic, I did a little more because I think you can never have
1/2 Tbl chili powder (you get add more for more spice)
1 Tbl cumin
2 tsp cocoa powder, unsweetened
1/2 tsp cinnamon
Salt and pepper for seasoning
1 15oz. can diced tomatoes (instead you could just use 1 – 28oz can fire roasted diced tomatoes)
1 15 oz can fire roasted diced tomatoes
1 15.5 oz can black beans,drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1. 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.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for about 7 – hours or on high for 4 – 5 hours.