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- 1 pound of ground beef - 1 large sweet potato, peeled and cut into ½-inch cubes - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) kidney beans, thoroughly rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies, including juices - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups beef broth - 1 tablespoon olive oil I love using ground beef for this dish. It adds a hearty flavor. Sweet potato gives a nice sweetness and creaminess. The beans add protein and fiber, making this chili filling. Diced tomatoes bring freshness and a slight tang. You can use any bell pepper you have. - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ½ teaspoon freshly ground black pepper Spices are key for flavor. Chili powder gives heat and depth. Cumin adds warmth and richness. Smoked paprika gives a nice smokey touch. Always taste your chili before serving. Adjust the salt and pepper to your liking. - Shredded cheese (cheddar or Mexican blend) - Sour cream - Fresh cilantro Toppings make your chili fun! Shredded cheese melts beautifully on top. Sour cream adds creaminess and coolness. Fresh cilantro gives a bright taste. Feel free to mix and match based on your taste. Enjoy customizing your bowl! 1. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. 2. Once hot, add 1 medium onion, finely chopped, and 2 cloves of minced garlic. 3. Toss in 1 diced bell pepper of your choice. Sauté these until soft, about 5 minutes. 4. Next, raise the heat a bit. Add 1 pound of ground beef to the skillet. 5. Cook the beef, breaking it apart with a wooden spoon, for about 5-7 minutes. 6. Cook until the beef is browned. If there’s fat, drain it carefully. 1. Transfer your beef and vegetable mix to a slow cooker. 2. Add 1 large sweet potato, peeled and cut into ½-inch cubes. 3. Toss in 1 can each of black beans and kidney beans, both rinsed and drained. 4. Pour in 1 can of diced tomatoes with green chilies, juices included. 5. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of sea salt, and ½ teaspoon of black pepper. 6. Pour in 2 cups of beef broth and stir gently to mix everything. 1. Cover the slow cooker with its lid. 2. Set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. 3. Check the chili for tenderness. Sweet potatoes should be soft when done. 4. Before serving, taste and adjust the seasoning if needed. To make your chili pop, adjust the seasonings as you cook. Use more chili powder or cumin for a stronger taste. If you like heat, add hot sauce. Just a dash can elevate the flavor. You can also try adding a touch of brown sugar. This can balance the heat and bring out the sweetness of sweet potatoes. Choose low or high settings based on your day. Cooking on low for 6 to 8 hours gives great flavor. If you're short on time, go high for 3 to 4 hours. Always check the sweet potatoes. They should be tender when done. If they're still firm, cook a bit longer. Serve your chili hot. Use colorful bowls to make it inviting. Top each bowl with shredded cheese, a dollop of sour cream, and cilantro for freshness. Pair it with crusty bread or crispy tortilla chips for a complete meal. This combo adds texture and flavor to your dining experience. {{image_4}} You can switch up the meat in this chili. Try lean meats like turkey or chicken. Ground turkey brings a lighter taste while still being hearty. You can also use ground lamb for a richer flavor. For vegetables, feel free to experiment. Add carrots or zucchini for extra crunch. Bell peppers can be mixed and matched too. Each choice adds unique flavors and textures to your chili. Want a vegetarian version? Just skip the beef. Use lentils or chickpeas instead. Both options provide protein and heartiness. You can also add more beans or extra sweet potatoes. For gluten-free options, use gluten-free broth and check your spice labels. Most spices are naturally gluten-free, but it's good to be careful. This way, everyone can enjoy the chili without worry. To add sweetness, try a little honey or brown sugar. This balances the heat from the spices. You can also toss in corn for a natural sweet touch. If you want more spice, add diced jalapeños or a splash of hot sauce. This kicks up the flavor and makes the chili even more exciting. Adjust these ingredients to fit your taste. Let your chili cool down before storing. This helps keep it fresh. Use airtight containers for storing. Glass or plastic containers work well. Make sure to label containers with the date. This helps you track how long it stays fresh. To freeze your chili, let it cool completely first. Then, pour it into freezer bags or containers. Remove as much air as possible to prevent freezer burn. When you want to enjoy it again, thaw it overnight in the fridge. Heat it on the stove or in the microwave until hot. In the fridge, your chili lasts about 3 to 4 days. If you freeze it, it stays good for up to 3 months. Always check for any off smells or colors before eating. This ensures your meal is safe and tasty. Yes, you can use turkey or chicken instead of beef. Ground turkey is leaner. It works well in chili. Chicken adds a different flavor. Make sure to season it well to keep it tasty. Just follow the same steps in the recipe. The cooking times will be similar, so no worries there. You can thicken chili in a few simple ways. One method is to use cornstarch. Mix one tablespoon of cornstarch with cold water. Stir it in the chili during the last 30 minutes of cooking. Another option is to add more beans. Puree some black beans and stir them in for a thicker texture. You can also let the chili cook longer with the lid off. This helps it reduce and thicken naturally. Chili pairs well with many sides. Crusty bread is a great choice for dipping. You can also serve it with tortilla chips for crunch. A fresh salad adds a nice touch too. If you want something warm, cornbread is a favorite! Consider topping the chili with shredded cheese, sour cream, or chopped cilantro for extra flavor. This blog post covered how to make a tasty chili. We talked about the main ingredients like ground beef, sweet potatoes, beans, and spices. I shared easy steps for prepping and cooking in a slow cooker. Tips can help boost flavor, and I suggested serving ideas. You can also switch up ingredients and adjust for diets. Remember to store your chili properly for fresh leftovers. Keep experimenting with flavors to find what you love. Your chili will be a hit, so enjoy every bowl!

Slow Cooker Beef & Sweet Potato Chili

Warm up your evenings with this delicious Cozy Beef & Sweet Potato Chili! Packed with ground beef, tender sweet potatoes, and hearty beans, this flavorful dish is perfect for meal prep or a cozy family dinner. It's easy to make in a slow cooker and can be enjoyed with your favorite toppings. Click through to explore the full recipe and make this comforting chili your new go-to favorite!
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Ingredients
  

1 pound of ground beef

1 large sweet potato, peeled and cut into ½-inch cubes

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (15 oz) kidney beans, thoroughly rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies, including juices

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

2 cups beef broth

1 tablespoon olive oil

Optional toppings: shredded cheese (cheddar or Mexican blend), sour cream, chopped fresh cilantro

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant.

    Increase the heat slightly, then add the ground beef to the skillet. Cook, stirring frequently and breaking it apart with a wooden spoon, until the beef is fully browned, approximately 5-7 minutes. If there is excess fat in the pan, drain it carefully.

      Transfer the cooked beef and vegetable mixture into a slow cooker. Add in the diced sweet potato, black beans, kidney beans, and the can of diced tomatoes along with all its juices. Sprinkle in the chili powder, ground cumin, smoked paprika, sea salt, and black pepper.

        Pour the beef broth over the mixture, stirring gently to ensure everything is well combined.

          Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili is ready when the sweet potatoes are tender, and the flavors have melded beautifully.

            Before serving, taste the chili and adjust the seasoning if needed.

              Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings

                - Presentation Tips: Serve the chili hot in vibrant bowls, topped with a generous handful of shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for a burst of freshness. Pair the chili with crusty bread or crispy tortilla chips for a delightful and satisfying meal!