Slow Cooked Vegetarian Chili with Sweet Potatoes

1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tb chili powder
1 Tb ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinamon
salt and pepper
28 oz can fire-roasted diced tomatoes
15.5 oz can black beans, rinsed
15.5 oz can kidney beans, rinsed
1 medium sweet potato (8 oz) peeled and cut into 1/2 inch pieces

Sour cream, scallions, sliced radishes, and tortilla chips for serving.

In 4 - 6 quart slow cooker, combine onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp salt, and 1/4 tsp pepper. Add the tomatoes (and liquid), beans, sweet potato, and 1 cup water.

Cover and cook until sweet potatoes are tender and chili has thickened, on low for 7 - 8 hrs or high for 4 - 5 hours.

serve the chili with the sour cream, sacallions, radishes, and tortilla chips.