Slow-cooker Vegan Sweet-potato chilli

This chili is fabulous with Mexican rice and tortilla chips and the cocoa powder gives it something extra 

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 which gives it a kick 

• 1/4 teaspoon ground cinnamon

•  salt and black pepper

• 1 28-ounce can 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

•  tortilla chips, for serving

The How to Bit 

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 or on high for 4 to 5 hours (this will shorten total recipe time).

3.  Serve the chilli with tortilla chips.