What's For Dinner: Sweet Potato and Black Bean Chili

There's just something about cold weather that makes me want to break out my slow cooker and cook up a large batch of chili. I've seen a few recipes for sweet potato chili rolling around the Internet of late, and opted to use this Real Simple recipe and this Daily Garnish recipe as inspiration to make my own large batch of sweet potato and black bean chili.

Sweet Potato and Black Bean Chili (printer-friendly version)
makes 8 hearty servings

2 14.5-ounce cans organic diced tomatoes

2 15.5-ounce cans black beans, rinsed

1 medium yellow onion, chopped
2 garlic cloves, chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and cut into 1⁄2-inch pieces
1 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup organic low-sodium vegetable stock

1. Combine all of the ingredients in a 4-ounce slow cooker bowl. Gently stir to mix the ingredients.
2. Cover and cook on the low setting for 7-8 hours, or until the chili has thickened and the sweet potato pieces are fork tender.
3. Season with additional salt and/or pepper to taste.
4. Provide a variety of toppings, such as shredded cheddar cheese, plain Greek yogurt (or sour cream), fresh chopped cilantro, or oyster crackers.
5. Serve alongside a generous helping of golden cornbread.