• Prep your vegetables and measure out remaining ingredients - this chili comes together fast!
• Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
• Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder, and salt. Mix well and sauté for a few minutes until fragrant.
• Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
• Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add in if you'd like to make it spicy. Portion chili into bowls, add your favorite toppings from the list above, and enjoy!

SLOW COOKER INSTRUCTIONS

• Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
• Because we’re not sautéing the vegetables to soften them in this case, you’ll skip adding the oil and may want to add a little extra liquid to the pot to make sure the vegetables are all covered. A cup of vegetable broth should do the trick!
• Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are tender and easily cut with a fork.