Meatless Mondays – Aromatic Chili

I really like how the spices and cocoa powder blend together to make this chili spiced without being spicy. Besides, who doesn’t like throwing everything in a slow cooker and coming home to the house smelling like dinner?  I know I do!

I adapted this recipe from


1/2 red onion chopped

1 green bell pepper chopped

4 cloves garlic minced

2 tablespoons garam masala

1 tablespoon unsweetened cocoa powder

1 teaspoon cinnamon

1 28 ounce can diced tomatoes

1 15 ounce can black beans

1 15 ounce can kidney beans

1 medium sweet potato peeled and cut into 1/2 inch cubes

1 cup tomato juice (or water)

1.  Throw everything in a slowcooker and stir until well blended.  Add more tomato juice/water as needed to get to desired consistency.

2.  Cook on low heat for 7-8 hours (will allow flavours to blend that much more) or on high for 4-5 hours or until sweet potatoes are cooked.

3.  Serve with vegan sour cream, sprinkled with soy or rice cheese, with your favourite bread or with corn tortilla chips.


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