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 realsimple.com
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.