CHILI

• 1 medium red onion, chopped (about 1½ cups)

• 1 medium green bell pepper, chopped (about 1 cup)

• 4 cloves garlic, finely chopped (about 1½ tablespoon)

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 2 teaspoons unsweetened cocoa powder

• 1¾ teaspoon kosher salt

• ¼ teaspoon ground cinnamon

• 1 28-ounce can fire-roasted diced tomatoes, undrained

• 1 15.5-ounce can black beans, drained and rinsed   

• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces (about 2 cups)

FOR SERVING

• Sour cream, 

• Sliced jalapeños

• Sliced radishes

• Tortilla chips

1. Stir together onion, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, pepper, and cinnamon in a 4-to-6-quart slow cooker. Stir in tomatoes, beans, sweet potato, and 1 cup water.

2. Cover and cook until sweet potato is tender and chili has thickened, 4 to 5 hours on high or 7 to 8 hours on low. 

3. Serve garnished with sour cream, jalapeños, radishes, and/or tortilla chips.