Slow-Cooker Vegetarian Chili With Sweet Potatoes

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This is one of the best chili recipes I've tasted. I added some cayenne for extra spice and I included a small can of tomato paste to thicken it up. Absolutely delicious!
612336caf6d0   •  14 Oct   •  Report
That's really great Sami. I have to wait several months to try it. It's already a bit hot here in AZ.
9d509cfd3e68   •  2 Apr   •  Report
Holy moly this was good. I opted to add dino kale and 1/4 tsp cayenne pepper. I accidentally used half the amount of tomato called for so I added an extra cup of water to make up for the lost liquid. It worked well! Don't skip on the toppings - the radishes on top are delish.
Sami Naffziger   •  2 Apr   •  Report
Pretty good, although not quite as much flavor as I would have liked. I've definitely made veggie chilies that are better.
Tracey Henderson   •  20 Apr   •  Report
Made this tonight...the family loved it!
4a4d9282f707   •  23 Nov   •  Report
I'm definitely going to have to try this for fall!
5cf4cf27093f   •  27 Sep   •  Report
Not sure about the sweet potatoes but it looks good enough to try.
33aa95dc1626   •  26 Sep   •  Report
Made it last night and added chard. Delicious. The family loved it.
ae9c8e875e8c   •  21 Sep   •  Report
This is a great find deb! I'm always on the hunt for good slow-cooker recipes.
Hillary Mickell   •  16 Sep   •  Report
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Ingredients

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

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