Slow Cooker Beef Sweet Potato Chili

$- 1 lb ground beef (90% lean) - 2 medium sweet potatoes, peeled and diced - 1 can (14 oz) diced tomatoes (with juice) - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (8 oz) tomato sauce - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup beef broth - 1 bell pepper (any color), diced The ground beef gives the chili its rich flavor. Sweet potatoes add a sweet touch and a hearty texture. Canned tomatoes and tomato sauce provide the base for our chili, making it juicy and delicious. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper These spices are key for flavor. Chili powder adds warmth, while cumin gives a hint of earthiness. Smoked paprika brings a unique depth that makes every bite special. Salt and black pepper enhance the taste. - Chopped cilantro - Shredded cheese - Avocado slices Toppings can elevate your chili. Fresh cilantro adds brightness. Cheese brings creaminess and richness. Avocado slices give a cool, creamy texture that balances the heat. You can mix and match these to suit your taste. Start by browning the ground beef in a skillet over medium heat. This helps to seal in the flavor and gives a nice texture. Cook the beef until it is fully brown. Make sure there is no pink left. After cooking, drain any extra fat. This will keep your chili from being greasy. Once done, transfer the beef to the slow cooker. In the slow cooker, add the diced sweet potatoes, chopped onion, minced garlic, and diced bell pepper. These veggies add great taste and nutrition. Next, pour in the canned diced tomatoes, tomato sauce, and beef broth. These will create a rich and thick chili base. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well until all the ingredients are coated with the spices. This step is key for flavor. You can cook the chili on low for 6-8 hours or on high for 3-4 hours. I recommend the low setting for the best taste. It allows the flavors to meld beautifully. About 30 minutes before serving, add the drained kidney beans. Gently mix them into the chili. This keeps them firm and tasty. Once everything is cooked, taste the chili and adjust the seasoning if needed. Enjoy the process! To make your chili taste amazing, adjust the seasoning. After cooking, taste your chili. You can add more salt, pepper, or spices as needed. This small step makes a big difference. Letting the chili sit for a while can also help. The flavors meld together, and this makes the dish even better. When cooking, you may wonder if you should stir often. I prefer to let the chili cook without stirring too much. This keeps the layers of flavor intact. Use fresh ingredients for the best texture. Fresh sweet potatoes and veggies add crispness. Canned goods are fine, but fresh is always better. Serve your chili hot in bowls. Pair it with crusty bread or cornbread for a nice touch. Both add a great texture contrast. For garnishing, sprinkle chopped cilantro on top. A bit of shredded cheese and avocado slices can add creaminess. These little extras make your dish look and taste special. {{image_2}} You can switch up the beans in this chili. Kidney beans work great, but black beans or pinto beans can add a nice touch. If you want a vegetarian option, try adding lentils instead. Lentils cook well in the slow cooker and soak up all the flavors. Adding more veggies can make your chili even better. Corn adds sweetness and a nice crunch. Zucchini is another good choice; it becomes soft and blends well with the other flavors. You can also use different bell pepper colors. Each color brings a unique taste and makes your dish look vibrant. You can control the spice in your chili. If you like it mild, reduce the chili powder. For some heat, add fresh chili peppers like jalapeños or serranos. Just chop them up and mix them in. Taste as you go to get the heat just right for you. After enjoying your chili, let it cool first. Place it in the fridge within two hours. Store leftovers in airtight containers. These keep the chili fresh and tasty. Use glass or BPA-free plastic containers. Avoid metal containers as they can affect taste. When reheating, use the stove for the best taste. Heat on low to keep it from burning. Stir often to warm evenly. You can also use the microwave. Just cover the bowl with a lid or plastic wrap. Check every minute to avoid overheating. To freeze chili, let it cool completely. Use freezer-safe containers or heavy-duty bags. Leave some space at the top for expansion. Label each bag with the date. You can freeze chili for up to three months. To thaw, place it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your chili again! Yes, you can use other meats. Ground turkey or chicken works well. Both are lean and have great flavor. If you prefer a richer taste, go for ground pork. You can also try diced beef for a chunkier chili. Just adjust cooking time based on the meat you choose. You can store this chili in the fridge for up to five days. Keep it in an airtight container to keep it fresh. Make sure to let it cool down before sealing. If you want to enjoy it longer, consider freezing it. Absolutely! To make it vegetarian, swap the ground beef for lentils or black beans. You can also use more vegetables, like carrots and corn. This keeps the chili hearty while adding more nutrients. Don't forget to add extra spices for depth. This chili pairs well with crusty bread or cornbread. You can also serve it with a side salad for freshness. For toppings, consider shredded cheese, chopped cilantro, or avocado slices. These add flavor and creaminess to each bowl. In this blog post, we explored how to make Slow Cooker Beef Sweet Potato Chili. We started with the key ingredients, like ground beef and sweet potatoes, and went through the step-by-step process. We discussed cooking techniques, helpful tips, and tasty variations. Remember, chili is versatile. You can change meats or add new veggies. Store any leftovers safely, and don’t hesitate to try different spices. Enjoy your warm bowl of chili, knowing you made it your way!$

Slow Cooker Beef Sweet Potato Chili

Make mealtime a breeze with this delicious Slow Cooker Beef Sweet Potato Chili! Packed with hearty beef, tender sweet potatoes, and flavorful spices, this easy recipe combines nutrition with comfort. Perfect for busy days, it simmers in your slow cooker to develop rich flavors. Ready to warm up your evenings? Click through for the full recipe and tips to make this chili your new favorite dish!

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Ingredients

1 lb ground beef (90% lean)

2 medium sweet potatoes, peeled and diced

1 can (14 oz) diced tomatoes (with juice)

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

1 can (8 oz) tomato sauce

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup beef broth

1 bell pepper (any color), diced

Optional toppings: chopped cilantro, shredded cheese, avocado slices

Instructions

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and transfer the meat to the slow cooker.

In the slow cooker, add the diced sweet potatoes, chopped onion, minced garlic, and diced bell pepper.

Pour in the canned diced tomatoes, tomato sauce, and beef broth.

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper until all ingredients are evenly coated with spices.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender.

About 30 minutes before serving, add the drained kidney beans to the slow cooker, mixing them gently into the chili.

Once everything is cooked, taste and adjust seasoning if necessary.

Prep Time: 15 min | Total Time: 6-8 hours | Servings: 6

- Presentation Tips: Serve the chili hot in bowls, garnished with chopped cilantro and a sprinkle of shredded cheese. Optional avocado slices on top can add a creamy texture. Enjoy with crusty bread or cornbread on the side!