Nothing stays fall like a steaming bowl of chili. This dish is hearty, flavorful, and totally plant-based. I like to make it on a busy weekend day when we are in and out of the house. While it is made in the crockpot, it has a shorter cook time than most crockpot meals.
1 1/2 cups black beans, drained and rinsed
1 large sweet poato, washed and chunked (I leave the peels on because there are so many lovely vitamins in them, but some people prefer to pitch them)
1 medoum red onion, peeled and diced
4 cloves of garlic, minced
1 large green bell pepper, seeded and diced
28 oz diced tomatoes with juices
2 cups vegetable broth
2 tablespoons chili powder
1/2 tablespoon cayenne powder
1/2 tablespoon cumin
salt & pepper to taste
Combine in a large crockpot, stirring well before turning on. Cook on high for 4 hours (or for 6 hours on low). Serve with quinoa, rice, or just as is. Garnish with avocado, more diced red onion or crumbled corn bread.