Chili With Sweet Potatoes (crockpot recipe)

1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 Tbs chili powder
1 Tbs ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
Kosher salt and black pepper
1 28oz can fire-roasted diced tomatoes
1 15.5oz can black beans, rinsed
1 15.5oz can kidney beans, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch pieces
sour cream & scallions for garnish

1) In a 4-6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp salt and 1/4 tsp black pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup water.
2) 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.
3) Serve with sour cream and thinly sliced scallions.

Review: This was an amazing chili recipe! The cocoa and cinnamon added an exotic flavor, though it melded perfectly with the sweet potatoes. It wasn't exactly a "chili" taste, but that may be what made this so exceptional!

Adapted from:

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-vegetarian-chili-with-sweet-potatoes