Sweet Potato Chili by Madeleine Skorcz

Can do in a crockpot, but maybe sautee the vegetables first to get the flavor locked in http://cookieandkate.com/2011/sweet-potato-chili-recipe/


1 medium red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili) 2 teaspoons unsweetened cocoa powder ¼ teaspoon ground cinnamon ground sea salt and black pepper about 28-ounces canned diced tomatoes, including the liquid* 1 can black beans, rinsed and drained 1 can kidney beans, rinsed and drained about 2 cups OR one 14 oz. can vegetable broth


In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, peppers and sweet potatoes) in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth), and stir. Cover and cook for 45 minutes up to two hours, stirring occasionally.
By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.