SELF's Better-Body Chili

-from SELF magazine

Makes 4 servings.
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
Self
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.