This chili is a good mix of sweet and spicy. I decided to deepen the flavors by adding 1 tablespoon of cocoa powder. This turns the broth into somewhat of a mole. To offset the acidity of the tomatoes and bitterness of the cocoa powder, I added 2 teaspoons of brown sugar. I upped the spice factor by adding two chipotle peppers in adobo sauce (seeds removed).

The chili was a bit sweet potato heavy for my liking. Two medium sweet potatoes gave me roughly 3 cups. I diced them into 1/2-inch cubes, which overpowered the rest of the ingredients. Next time, I’ll try 2 cups of 1/4-inch cubes.

This chili is best served with a dollop of yogurt and sliced avocado for creaminess, and crumbled cornbread for an extra touch of sweetness. So good!

Get the Recipe: Slow Cooker Sweet Potato Black Bean Chili