Slow Cooker Cocoa Chili


Love love love the slow cooker- always, in all ways! I was getting creative with the last of my Japanese sweet potato, and the results were deelish!! One of my favorite recipes here for a hearty, healthy, veggie filled slow cooker chili recipe:

Slow Cooker Cocoa Chili

– 1.5 lb ground meat (I use a beef & lamb mix, but you can use anything, or substitute 2 cans of beans here for veggie/vegan version)
– 1/2 chopped onion
– 1/2 large japanese sweet potato (or can use any sweet potato)
– 1 chopped zucchini squash
– 2 chopped fresh tomatoes
– 1/2 can tomato paste
– 2 cups chicken stock (use veggie stock for modification)
– 1/2 cup water
– 1/4 cup raw cacao powder
– thyme
– paprika
– cumin
– chipotle powder
– garlic powder
– salt & pepper

1. In light olive oil, brown meat on a nonstick pan over med-high heat for about 6 minutes until most of meat is light brown
2. Add chopped veggies, tomato paste, chicken stock, water and cacao to slow cooker
3. Add meat on top
4. Add spices per your preference (for taste) on top of meat
5. Give it all a quick stir and leave in slow cooker on lowest setting (10 hrs)
6. Enjoy!


Other tips:
*cocoa used in chili makes it rich and hearty, full of flavor! I highly recommend for any meat/stew dishes or chilis!
*to make the chili more concentrated (you see in the crockpot photo above, it is rich but soup-y, cut back on a cup of chicken stock)


One response to “Slow Cooker Cocoa Chili

  1. Pingback: Japanese Sweet Potato 3 Ways! | well and the city·

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