2 pounds sweet potatoes (3 large), peeled and cut into ¾ inch slices
1 large onion, chopped
4 cloves garlic, chopped
one can pinto beans (14.5 ounces)
1 ¼ cups of cooked pinto beans
1 can jalapeno seasoned diced tomatoes (14.5 ounces)
2 tablespoons chili powder
1 tablespoon cocoa powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
½ cup chopped cilantro
cooked brown rice
1. Layer sweet potatoes, onion, green pepper, garlic, and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne pepper, and 2 cups water in medium bowl; pour over the vegetables. Cook on high for 6 hours or on low for 8 hours.
2. Stir cilantro into cooked chili; serve over brown rice.