1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped
4 garlic cloves, chopped
1 tbsp chili powder
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
Kosher salt & black pepper
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed
1 (15 oz) can kidney beans, rinsed
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
Sour cream, shredded cheese, avocado, cilantro, and tortilla chips, for serving
In a large saucepan, heat 1 tbsp olive oil and add chopped onion and pepper. Saute until mostly soft, about 5 minutes. Add garlic and saute for an additional minute.
Transfer peppers and onions to slow cooker. Add chili powder, gumin, cocoa powder, and cinnamon. Season with salt and pepper. Add cans of tomatoes (with their liquid) and beans. followed by the sweet potatoes.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili is thick. Serve chili with sour cream, avocado, cheese, cilantro, and chips, or desired toppings.