By Kendra Nordin,
Adapted from
Serves 6 to 8
3 large sweet potatoes, about 2 lbs., peeled and cut into 3/4-inch pieces
1 green pepper, cored, seeded, and chopped
4 cloves garlic, peeled and chopped
1 15-ounce can pinto beans, drained and rinsed
1 14.5-ounce can diced tomatoes
1/2-1 whole jalapeno, cored, seeded, and diced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups of water
1/2 cup cilantro leaves, chopped
1. Coat slow-cooker with nonstick cooking spray.
2. Layer sweet potatoes, onion, green pepper, garlic, and pinto beans in slow cooker. Combine the rest of the ingredients, except for the cilantro, in a medium-size bowl. Pour over vegetables.
3. Cover and cook on high for 6 hours, or low for 8 hours.
4. Stir in cilantro and serve chili over brown rice.
