I hope you all had a safe and fun Halloween! Usually we don’t do much to celebrate because neither one of us like to dress up in costumes and we are both chickens when it comes to scary stuff but this year we had a special treat and were able to have our friends Russ and Laura and their daughter Sarah over to trick or treat in our neighborhood and have dinner. Sarah is two years old and it was fun to watch her say trick or treat and cheer “Go Standford” with her cute costume on.
I made chili in the crockpot because I could set it and forget it, ha! It worked out great because I was able to work and then go trick or treating without the stress of slaving in the kitchen. I tried a new vegetarian recipe with black beans and sweet potatoes and turned out so good. The potatoes were so tender and the mix of spices gave it the perfect kick. This is going to be my go to chili recipe from now on.
- 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 and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
- 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.
- 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 (this will shorten total recipe time).
- Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
- (I doubled the recipe and added a red pepper)