Description
This Slow Cooker Sweet Potato Chili is the perfect nourishing dinner for a chilly day! (It tastes even better the next day!)
Ingredients
Scale
- 2 pounds lean ground beef (or turkey or chicken)
- 1 onion, diced
- 2 large sweet potatoes, peeled and diced
- 1 (14-ounce) can petite minced tomatoes
- 2 (14-ounce) cans tomato sauce
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 3-4 Tablespoons chili powder*
- 2 teaspoons salt
- 1/2 teaspoon cumin*
- 1/4 teaspoon oregano*
- 3 cups beef broth (can sub chicken or veggie broth)
- optional: cilantro, for garnish.
Instructions
- If You Prefer: Brown The Beef. If you’re working with 85/15 beef or 80% lean beef, I recommend browning the meat ahead of time in a large skillet on the stove on medium heat so you can drain the fat from the pan. (If you’re using lean ground beef that’s 90% lean or higher, you can skip this step, if you like.
- Combine. Add ground beef to the crock of your slow cooker. Add onion, sweet potatoes, diced tomatoes, tomato sauce, garlic, chili powder, salt, cumin, and oregano. Pour the broth over everything and stir to combine.
- Cover & Cook. Next, cover the slow cooker with the lid and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Finish. Stir to break up the beef a bit and garnish with cilantro. Taste and add additional salt or seasonings, to taste.
- Serve & Store. Enjoy this chili warm with your favorite toppings or store leftovers in an airtight container in the fridge 3-4 days.
Notes
- *IF YOU WANT MORE KICK…You can use 2 Tbsp. chili powder, 1 1/2 tsp. cumin, 1 tsp. smoked paprika, and 1/4-1/2 tsp. chipotle chili powder instead of the mixture below. Or, you can add 1/2-1 minced jalapeño along with the other ingredients.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 273
- Sugar: 8.2 g
- Sodium: 924.1 mg
- Fat: 10.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 24 g
- Fiber: 6.4 g
- Protein: 22.3 g
- Cholesterol: 58.8 mg