Vegetarian Chili

• 1 red onion, chopped
• 4 cloves garlic, chopped
• 1 T chili powder
• 1 T ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• salt and pepper to taste
• 1 can 28 ounces diced tomatoes, undrained
• 1 can 15 ounces black beans, rinsed
• 1 can 15 ounces kidney beans, rinsed
• 1 can 15 ounces niblet corn, drained
• 1 can 8-12 ounces tomato sauce
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces

1. 1. combine all ingredients in slow cooker adding 1 cup water
2. 2. cover and cook until sweet potatoes are tender and the chili is thickened, about 8 hours on low setting or 5 hours on high
3. 3. serve with favorite toppings including sour cream, radishes, grated cheese, and tortilla chips

red onion, garlic, t, ground cumin, cocoa, ground cinnamon, salt, tomatoes, black beans, kidney beans, niblet corn, tomato sauce, sweet potato

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-51440931 (may not work)