What's For Dinner: Sweet Potato Chili

My intention for our Super Bowl dinner/snackathon was that I would eat a bowl of veggie chili while D chowed down on some homemade buffalo hot wings. Unfortunately, I filled up on too many pretzel dogs (look for a post on those later this week) and nachos. Long story short, this chili will be the feature of tonight's dinner hour instead.

Sweet Potato Chili (printer-friendly version)
makes 6+ servings

1/2 white onion, chopped
1/2 yellow pepper, chopped
1 large garlic clove, minced
1 15-oz can kidney beans, rinsed and drained
1 15 oz-can pinto beans or black beans, rinsed and drained
1/4 cup chopped tomatoes
1/2 no-salt added cup tomato sauce
1 cup low-sodium vegetable broth
1 small can low-sodium vegetable juice
1/2 cup frozen whole-kernel yellow corn
1 package (10 oz) frozen sweet potatoes (or 1 large sweet potato, peeled and cubed)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 tablespoon chili powder
1/2 tablespoon cocoa powder

1. Add the chopped onion, pepper, and garlic into a 1.5 or 2-quart slow cooker.
2. Stir in the rinsed beans.
3. Pour in the chopped tomatoes, tomato sauce, and vegetable broth, and vegetable juice.
4. Add in the frozen corn and sweet potatoes.
5. Season with cumin, oregano, cayenne pepper, chili powder, and cocoa powder.
6. Place the cover onto the bowl and cook on high for 4.5 to 5 hours.
7. Serve with toppings such as oyster crackers, shredded cheese, or plain Greek yogurt.