Sweet Potato Pumpkin Chili
This vegetarian chili is really a cross between stew and chili, but whatever you call it, it's good. The cocoa powder and canned pumpkin aren't detectable, and make it more delicious and healthy. The mushrooms add a savory flavor, and because they are cut in such small pieces, they aren't obvious. However, they can be pureed if you have any mushroom-haters. The two types of potatoes give this chili a stew-like quality, while adding interest and more great nutrition.
I love using dried anasazi beans in this chili, but any type of bean works. If you have dried beans on hand, rinse them well and then cook them on low in the crockpot (covered with water) overnight or during the day, rather than soaking them and then cooking them. This recipe requires a lot of chopping, but it makes enough to freeze and it's good chili. If you're afraid of spicy heat in your food, please don't skip the jalapeño peppers, just add two jalapeños without the seeds, which adds flavor but not heat. Add meat if you prefer, but either way it's a real winner in both taste and nutrition!