Recipe February 2017

Slow Cooker Cinnamon Chocolate Chili

Looking for a simple dish that’ll wow your friends and family? This might be the one for you… Cocoa and cinnamon add a depth of flavor that’s impossible to deny. Plus, it takes little to no effort on your part. Simply place all the ingredients together in your slow cooker in the morning and come home to a scrumptious, nutritious dinner.


Slow Cooker Cinnamon Chocolate Chili

Serves: 10


  • 1 large onion, diced
  • 2 yellow or red peppers, diced
  • 6 garlic cloves, minced
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 Tbsp unsweetened cocoa powder
  • 1 ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 28-ounce can low-sodium fire-roasted crushed tomatoes
  • 2 15-ounce cans low-sodium black beans, rinsed
  • 2 15-ounce cans low-sodium kidney beans, rinsed
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1 cup water


1. In a slow cooker, combine all ingredients.
2. Cover and cook on low for 7 to 8 hours, or for 4 to 5 hours on high.
3. Ladle into bowls, garnish and serve.

1 tablespoon plain Greek yogurt per serving
1 tablespoon grated cheddar cheese per serving

Per serving: 225 calories, 14g protein, 36g carbohydrate (12g fiber), 3g fat (2g sat, 1g mono/poly), 415 mg sodium

Seasoned Cook

For added heat and flavor use chipotle or ancho chili powder instead of chili powder. Freezes well.

CHI St. Vincent