Sweet Potato and Black Bean Chili

makes 8 hearty servings

2 14.5-ounce cans organic diced tomatoes

2 15.5-ounce cans black beans, rinsed

1 medium yellow onion, chopped

2 garlic cloves, chopped

2 carrots, peeled and chopped

1 large sweet potato, peeled and cut into 1⁄2-inch pieces

1 tablespoon chili powder

1 tablespoon ground cumin

2 tablespoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup organic low-sodium vegetable stock

1. Combine all of the ingredients in a 4-ounce slow cooker bowl. Gently stir to mix the ingredients.

2. Cover and cook on the low setting for 7-8 hours, or until the chili has thickened and the sweet potato pieces are fork tender.

3. Season with additional salt and/or pepper to taste.

4. Provide a variety of toppings, such as shredded cheddar cheese, plain Greek yogurt (or sour cream), fresh chopped cilantro, or oyster crackers.

5. Serve alongside a generous helping of golden cornbread.