Sweet Potato, Black Bean & Quinoa Chili

2 medium sweet potatoes, peeled and diced
3 c. cooked black beans (2 15-oz. cans, drained and rinsed)
1/2 c. uncooked quinoa, rinsed in cool water
2 c. water or vegetable broth
2 14-oz. cans diced tomatoes
1 medium red onion, chopped
1-2 seeded minced jalapeno chiles
4 garlic cloves, minced
1 T. ground cumin
1-3 T. chili powder
1 T. unsweetened cocoa
1/2 t. ground cinnamon
1 medium green bell pepper, chopped
Salt and black pepper, to taste

Optional fresh toppings:
1/2 - 3/4 c. fresh cilantro
1/2 c. green onions, chopped
Avocado slices
1 c. sour cream or plain Greek yogurt
Pepper Jack cheese, shredded
Crushed tortilla chips

Options:
Increase vegetables by adding 1 large carrot, peeled and chopped; 2 celery stalks, chopped; 1 medium zucchini, chopped; 1 15-oz. can red kidney beans, drained and rinsed; and/or 1 15-oz can tomato sauce.
Add a chopped red bell pepper instead of green pepper.
Use half red beans and half black beans.

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, black beans, quinoa, water or broth, diced tomatoes, red onion, jalapenos, garlic, cumin, chili powder, cocoa, and cinnamon in the prepared crock and mix well. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.

Stir in green pepper 10-15 minutes before cooking time ends. Season to taste with salt and pepper.

Serve in bowls with toppings, if desired.

Serves 4-5.

Leftovers will freeze for up to 3 months.

Adapted from Stock the Crock, p. 32.