Swap Ready

Slow Cooker Sweet Potato Chili

 

I did not grow up in a chili household. Sad right? But now our family attends a church that holds an annual chili cook off every October for our Reformation Day celebration. Considering my competitive personality and my love of cooking, you can bet I have been trying to win for the last four years. I have won 2nd place, and I have won “most unique,” but the Grand Prize has gone to my good “frienemy” every time. However, I have discovered a lot of delicious chili recipes along the way, and this is one of them. Check out my Chili Cook-off pinboard (and Tricia’s Fall Soups/Stews/Chilis pinboard) for more inspiration.

I have also made this recipe with ground venison and/or ground venison sausage, and we really enjoyed it. However, I know that not everyone likes or has access to fresh game, so I listed ground beef as the main ingredient. Either way, you’ll enjoy the combination of spicy meat and tender sweet potatoes.

Slow Cooker Sweet Potato Chili

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 2 pounds ground beef (or ground venison/venison sausage if you have access to it)
  • 1 cup diced onion
  • 3 teaspoons minced garlic
  • 1 cup cooked pinto beans (or canned)
  • 1 cup cooked black beans (or canned)
  • 1 medium sweet potato, diced
  • 2.5 cups canned tomatoes and green chiles
  • 1 cup water
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 0.25 teaspoons oregano
  • salt and pepper to taste
  • 1 lime, juiced
  • 4 Tablespoons chopped fresh cilantro

Directions:

In a large pot, cook ground beef (or venison), onion, and garlic over medium high heat until no longer pink. Add cooked meat mixture and remaining ingredients (except lime juice and cilantro) to slow cooker and cook 6 hours on low (or on high for 4 hours). Stir in lime juice and cilantro. Serve with cheese, sour cream, or other chili toppings as desired.

Freezing Directions:

Cool chili completely. Store in freezer bags until serving day. To serve: Thaw chili and reheat. Serve with cheese, sour cream, or other chili toppings as desired.

Servings: 8

 

**conversion chart image provided by Erik Spiekermann

6 Responses to “Slow Cooker Sweet Potato Chili”

  1. ashley says:

    how do you think this would taste with butternut squash instead of sweet potatoes?

  2. Stephanie says:

    I’m trying to cut back on the use of ground beef; do you think this chili would lose any flavor minus the beef? Also, is the tomato paste necessary? I completely spaced it on my grocery list!!

    • kim says:

      You could make it vegetarian. I would just substitute some more beans. Maybe choose a different type if you like. You should be able to get away without the tomato paste, it just might be a little less thick.

  3. Layla says:

    I like chily

Leave a Reply

After hitting submit your comment will await moderation.