Slow-Cooker Veggie Chili with Sweet Potatoes

Easy and delicious, with a couple surprise ingredients: cinnamon and cocoa powder! An excellent fall meal. It would also be great with the addition of quinoa, which is how I plan to make it next time.

From Real Simple

Ingredients:
~1 medium red onion, chopped
~1 orange bell pepper, chopped
~4 garlic cloves, chopped
~1 tbs chili powder
~1 tbs cumin
~2 tsp unsweetened cocoa powder
~1/4 tsp ground cinnamon
~salt and pepper
~1 28oz. can fire-roasted diced tomatoes
~1 15.5oz. can kidney beans
~1 15.5oz. can black beans
~2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
~1 cup chicken stock (or veggie stock if you're going for full vegetarian)

1. In slow cooker, combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper. Add tomatoes and their liquid, beans, sweet potato, and chicken stock.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
3. Serve with sour cream, scallions, radishes, or tortilla chips.