Recipe and photo courtesy of Cuisine at Home
This vegetarian chili is anything but boring, and it’s just as hearty as one made with meat – you won’t miss the beef at all. It has a slightly sweet flavor profile, which comes naturally from the sweet potatoes. If you want more heat in this chili, leave the seeds in one of the jalapeños – I find this adds a nice balance of spice.
Ingredients:
- 2 sweet potatoes, peeled and diced into ½-inch pieces
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 1 (15.5-ounce) can kidney beans, rinsed and drained
- 1 onion, diced
- 1 green bell pepper, diced
- 2 jalapeños, seeded and minced
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1½ cups vegetable broth
- Sliced radishes, sliced scallions and sour cream for serving
Instructions:
- In a slow cooker, stir together the sweet potatoes, pinto and kidney beans, onion, bell pepper, jalapeños, garlic, chili powder, cumin, cocoa powder, salt and black pepper. Stir in the diced tomatoes with their juices and the vegetable broth.
- Cover and cook on low for 7 hours or until the vegetables are tender. Taste for seasoning and serve with the sliced radishes, scallions and sour cream.
