- 1 tbsp canola oil
- 4 cloves garlic, peeled and minced
- 2 cups chopped onion
- 1 tbsp chili powder
- 2 tsp oregano
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green bell peppers, diced
- 1 lb carrots, cut in 1/4-inch slices
- 1/2 lb sweet potatoes, diced
- 1 can (15 oz) crushed tomatoes
- 1 can (14.5-oz) diced tomatoes
- 1 tbsp cocoa powder
- 1/4 cup dried cranberries
- 2 hard-boiled eggs, chopped
- Heat oil in a large saucepan. Add garlic and onion; stir 2 minutes. Stir in spices. Toss in peppers, carrots, and sweet potatoes and stir 1 minute. Add tomatoes, cocoa, cranberries, and 2 cups water. Bring to a boil, then simmer 45 minutes. Ladle chili into bowls; top with egg. Serve immediately.