Black Bean Sweet Potato Chili

2 tbsp olive oil
1 medium yellow onion, chopped
4 cloves of garlic, minced
2 teaspoons sea salt
1 large sweet potato--peeled and cut into .5" cubes
3 small carrots--peeled chopped
1 28 oz can of diced tomatoes, in juice
4 15 oz cans black beans, rinsed and drained
1 tbs cumin
1 tbs chili powder
1 tsp cocoa powder
1 c. water

Directions:

1. Sauté oil, onions, garlic and salt until onions are translucent.
2. Put chopped sweet potato and carrot in the bottom of the slow cooker, add onion mixture, layer beans and tomatoes with the spices. Cook on high for about 6 hours.
3. When it starts to smell really nice, stir it around and add a cup of water. (at 5 or 5.5 hours)
4. The chili can be served on top of brown rice or with corn bread.