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Categories:
red onion green bell pepper garlic chili powder ground cumin cocoa ground cinnamon kosher salt black pepper cayenne pepper tomatoes black beans kidney beans sweet potato sour cream scallions tortilla chips
Viewed: 67 - Published at: 5 years agoIngredients
- 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
- Kosher salt
- black pepper
- 1/4 teaspoon cayenne pepper
- 1 28oz can of fire-roasted diced tomatoes with liquid
- 1 15oz can black beans, rinsed
- 1 15oz can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces) peeled and cut into 1/2-inch pieces
- Sour cream for serving
- 2 Sliced scallions for serving
- 16 oz tortilla chips for serving
Method
- 1. In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt and 1/4 teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of 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.
- 3. Serve chili with the sour cream, scallions, and tortilla chips.
