In the chilly winters of Minnesota, chili becomes a comforting and tasty go-to dish. Imagine enhancing its deliciousness with a healthy twist! Sweet potatoes, rich in essential nutrients like vitamin C, take the spotlight. Research suggests that vitamin C may contribute to mental well-being by reducing inflammation and averting depressive
symptoms.
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
¼ 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, sliced radishes, and tortilla chips, for serving
Step 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.
Step 2:
Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup
water.
Step 3:
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).
Step 4:
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.