Slow Cooker Vegetarian Chili With Sweet Potatoes (Stovetop Version, Too!)

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
444
FAT
57%
CHOL
13%
SOD
76%

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Ingredients for 6 servings

2 Tablespoons unrefined olive oil (or skip this if you don’t want to pre-saute vegetables)

1 red onion, chopped

1 green bell pepper, chopped

1 sweet red bell pepper, chopped

1 jalapeno, diced (remove seeds to make it less hot or use half or omit altogether)

4 garlic cloves, chopped

1 Tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons unsweetened cocoa powder

¼ teaspoon smoked paprika (optional)

¼ teaspoon ground cinnamon

1-2 teaspoons sea salt (depending on salt in tomatoes)

freshly ground black pepper to taste

1 28-ounce container chopped or diced tomatoes with the juice (I prefer to use Pomi from a box or tomatoes in glass jars to avoid the inevitable BPA in canned tomatoes.)

1 ½ cups black beans or 1 15-ounce can, drained and rinsed (click here to learn how to cook beans from scratch, otherwise Eden Organics doesn’t use BPA in their cans)

1 ½ cups kidney beans or 1 15-ounce can, drained and rinsed

2 medium sweet potatoes, about 1 pound total, peeled and cut into ½-inch pieces

1 cup water (use 2 cups water if cooking this on the stove)

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