Step 1

In a large Dutch oven or heavy bottomed pot, heat the oil over medium heat. Add the chopped onions, carrots, sweet potato, and sugar (if using) and cook, stirring occasionally, until the vegetables start to soften slightly, about 8 to 10 minutes.

Step 2

Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant.

Step 3

Stir in the canned tomatoes, the balsamic vinegar, beans, salt, water or broth and bring to a boil.

Step 4

Turn the heat to low, cover the pot and simmer, stirring occasionally, for about 25-35 minutes or until the sweet potatoes are tender and the chili has thickened.

Step 5

Season to taste and serve with preferred toppings.

Step 6

Turn on the sauté function of your pressure cooker. Heat the oil and add the onions, carrots, sweet potato, and sugar (if using). Sauté for 2-3 minutes.

Step 7

Add the garlic, chili powder, cumin, cocoa powder and cayenne pepper and cook, stirring often for about a minute or until fragrant. Add half of the broth and deglaze the pot by scraping the bottom with a wooden spoon.

Step 8

Stir in the remaining ingredients. Close the lid, seal the pot and cook on high pressure for 9 minutes. Release the pressure and open the pot. Season to taste and serve.

Step 9

In a skillet over medium heat, sauté the onions, carrots and sweet potatoes. Add sugar if using. Cook for about 5 minutes.

Step 10

Add garlic and spices and cook for about a minute. Transfer the mixture to the crockpot. Add the rest of the ingredients.

Step 11

Cover and cook on high for 3-4 hours or on low for 6 to 8 hours or until the vegetables are tender. Season to taste and serve.