Slow-Cooker Vegetarian Chili With Sweet Potatoes

From Real Simple January 2011

Since the hubs decided to go vegetarian (well more like pescatarian) we have been trying more veggie only dishes. This one was simple, cheap and delicious. My one word of caution is that it was SPICY- to the point where we added a can of tomato sauce to dilute it out. I would add 1/2 of the chili powder and cumin it calls for and up it from there depending on taste.

It stores well the next day for lunch but I am not sure about freezing- the sweet potatoes may be too mushy.

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
2 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

Directions
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.