Slow Cooker Sweet Potato Veggie Chili

• 1 whole Large Red Onion, Chopped
• 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Chopped
• 1 whole Large Red Bell Pepper, Stem And Seeds Removed, Chopped
• 1 cup Chopped Carrots
• 2 whole Medium Sweet Potatoes, Peeled And Cut Into 1/2 Inch Cubes
• 1 teaspoon Garlic Powder
• 1 Tablespoon Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1 teaspoon Cayenne Pepper
• 1 Tablespoon Unsweetened Cocoa Powder
• 1/4 teaspoons Ground Cinnamon
• 2 cans (14 1/2 Oz. Size) No Salt Added Diced Tomatoes, With Liquid
• 1 can (15 1/2 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
• 1 can (15 1/2 Oz. Size) Low Sodium Kidney Beans, Rinsed And Drained
• 1 can (15 1/2 Oz. Size) Low Sodium Garbanzo Beans, Rinsed And Drained
• 4 cups Vegetable Broth

1. 1. Combine all ingredients in the slow cooker, adding enough broth at the end to just cover the rest of the ingredients.
2. 2. Cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili has thickened slightly. About an hour before it is done, taste test and adjust salt and pepper if needed.
3. 3. Serve with sour cream, diced green onions, or shredded cheese, if desired.
4. Recipe adapted from Real Simple and Cookie and Kate.

red onion, green bell pepper, red bell pepper, carrots, sweet potatoes, garlic, chili powder, ground cumin, cayenne pepper, cocoa, ubc, no salt, black beans, kidney beans, garbanzo beans, vegetable broth

Taken from tastykitchen.com/recipes/soups/slow-cooker-sweet-potato-veggie-chili/ (may not work)