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Peninsula Regional Medical Center staff members don't just provide healthcare to the community - we look after our own health, too. As part of our Live Well movement, we have a support group for employees who are trying to live a healthier lifestyle. One member submitted this recipe to share with the group, and we're passing it on to you as a delicious and healthy option for a chilly November night. It's packed with seasonal nutrition and might make a great vegetarian option to offer at your Thanksgiving table. Slow Cooker Vegetarian Chili With Sweet Potatoes Ingredients: 1 medium red onion, chopped 1 green bell pepper, chopped 4 garlic cloves, chopped 1 Tbsp. chili powder 1 Tbsp. ground cumin 2 tsp. unsweetened cocoa powder ¼ tsp. ground cinnamon Kosher salt and black pepper 1 28-oz. can fire-roasted diced tomatoes 1 15.5-oz. can black beans, rinsed 1 15.5-oz. can kidney beans, rinsed 1 medium sweet potato, peeled and cut into ½ inch pieces Optional toppings: sliced scallions, sliced radishes, low fat sour cream, tortilla strips Preparation: In a 4-6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and ¼ tsp. black pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of water. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7-8 hours, or on high for 4-5 hours. Serve the chili with a dollop of reduced-fat sour cream, scallions, radishes and tortilla strips.