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.