Our home kitchens are a place for sustenance of body and soul and especially so in the winter months. The warmth of the stove, the laughter of friends or family while peeling and chopping vegetables or making bread or biscuits to accompany a hearty stew for dinner becomes a celebration over a bottle of wine or beer.
A crock pot allows us a little extra time in between prepping and eating by cutting out the pot watching time. You can squeeze in a walk in the snow, a little quiet time in front of the fire or a favorite movie and return to dinner served!
Makes 4 servings
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Greek yogurt (optional and can be omitted if vegan), sliced scallions, sliced radishes, and tortilla chips, for serving
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
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.
Serve the chili with the Greek yogurt, scallions, radishes, and tortilla chips. Pair with Greenport Harbor Brewing Company’s Anti-freeze ale.