Vegetarian Sweet Potato Chili

We had guests over for dinner earlier this week. I had committed to chili because it's quick, easy and relatively inexpensive. Of course I began Pinteresting chili ideas because I was sick of my old chili recipe. I stumbled upon a vegetarian sweet potato chili. I made two kinds of chili for our guests just incase the vegetarian one wasn't very good.
Well this sweet potato chili was AMAZING!!! Even my husband commented that it was, "really good." The guests like it too. It's my new favorite chili recipe. It's very traditional in the sense of chili with beans and corn, only it's a bit on the sweeter side. Give it a try this winter. I think you'll be pleasantly surprised. Your heart will thank you too!

 INGREDIENTS:
1/2 of a red onion, diced
2, 28 oz cans diced tomatoes, don't drain
1 can black beans, rinsed
1 can dark red kidney beans, rinsed
1 can corn, drained
2 medium sweet potatoes, chopped into about 1/2 pieces
1/2 of a 6oz can tomato paste (you can freeze the left over paste and use it for later; see this blog)
2-3 large garlic cloves, pressed or finely chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 tsp sea salt (or table salt)
1 tsp sugar (this helps to counteract all the acidity from the tomatoes)
2 tsp unsweetened cocoa powder (do not omit! This is the secret ingredient that will make it so good.)

OPTIONAL TOPPINGS: (don't forget to add these to your grocery list)
- shredded cheese
- sour cream
- cut up avocado

1. Throw it all in the crock pot or slow cooker. Stir it well to combine all ingredients. Cook on low for 8 hours or 4 hours on high, until sweet potatoes are soft. If you are around give it a stir to make sure the sweet potatoes are all getting cooked. If not, don't worry too much.