get your yummy back

Yield: 4-6 servings

This recipe is for the slow cooker. It’s delicious! Topped with a dollop of sour cream, chopped fresh scallions, and thin slices of radish – it’s pretty to look at too. Feel free to use other kinds of beans, for example, you can use all black beans or substitute cannellini beans for the kidney beans.

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
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, and sliced radishes for serving

 Procedure:

1. 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.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours (total time is 8 hours, 20 minutes) or on high for 4 to 5 hours.
3. Serve the chili with the sour cream, scallions, and radishes.

Source: Real Simple Magazine (www.realsimple.com)