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Wednesday: A Killer Veggie Chili

Bust out the slowcooker! I served this chili to a bunch of hungry baseball fans and it was a hit! It is hearty and healthy and most important, delicious.
Serves: 4     Prep: 20      Cooking: 4-5 hours


1 medium red onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons chipotle in adobo
1 tablespoon ground cumin
2 teaspoons cacao or unsweetened cocoa powder¼ teaspoon ground cinnamon
Kosher salt
Black pepper
28 oz. diced tomatoes
15.5 oz black beans, rinsed
15.5 oz kidney beans, rinsed
1 medium sized sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Toppings: sour cream, yogurt, sliced scallions, or tortilla chips, for serving


Combine the onion, bell pepper, garlic, chili powder, chipotle in adobo, cumin, cacao or cocoa, cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper.
Add the tomatoes, 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- 4 ½ hours. (I did HIGH)
Serve the chili with the sour cream, yogurt, scallions, or tortilla chips.