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- 1 pound ground beef - 1 large sweet potato, peeled and diced - 1 can (14 oz) diced tomatoes - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), chopped For the main ingredients, I like to use fresh items whenever I can. The ground beef gives the chili rich flavor. Sweet potatoes add a nice sweetness and texture. Canned tomatoes and beans make it quick and easy. The onion and bell pepper provide a great base for flavor. - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Spices are key to making this chili pop. Chili powder brings heat and depth. Cumin adds warmth, while smoked paprika gives it a lovely smokiness. Adjust salt and pepper to your taste for the perfect balance. - Fresh cilantro - Other garnish ideas Garnishing is a fun way to add flair. Fresh cilantro brightens the dish and adds freshness. You can also try cheese, avocado, or sour cream for extra richness. Play around with your favorites to make it your own! To start, you need to brown the ground beef. Add one pound of ground beef to the slow cooker. Set it to high and cook for about five minutes. Use a spoon to break the beef apart as it cooks. If your slow cooker does not brown, you can use a skillet. Brown the beef in the skillet first, then drain the extra fat before adding it to the slow cooker. Next, you will add the vegetables. Dice one large sweet potato. Peel it first to keep it tender. Chop one medium onion and one bell pepper. The bell pepper can be red or green, depending on what you like. Add the sweet potato, onion, and bell pepper into the slow cooker with the beef. Now, it's time to mix everything. Pour in one can of diced tomatoes, along with their juices. Add one can each of kidney beans and black beans. Remember to drain and rinse the beans first. Sprinkle two tablespoons of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika on top. Season with salt and pepper to your taste. Stir all the ingredients well to combine. Finally, pour in two cups of beef broth. Make sure all the ingredients are covered by the broth. Cover the slow cooker and cook on low for six to eight hours. If you are short on time, you can cook it on high for three to four hours. The chili is ready when the sweet potatoes are soft. To make your chili shine, start with the spice levels. You can adjust spices to fit your taste. If you like it hot, add more chili powder. For a milder chili, use less. Taste as you go. This helps you find your perfect balance. For seasoning techniques, I suggest layering flavors. Add garlic and onion first. This adds depth. Next, sprinkle spices over the top. Stir them in to coat the meat and veggies. This method ensures every bite is flavorful. Using a slow cooker gives you even cooking. Make sure to set it on low for the best results. Cooking low and slow helps all the flavors blend well. If you're short on time, you can use high heat, but keep an eye on it. Ingredient proportions matter too. Use the right amount of beef, beans, and sweet potatoes. This ensures a thick and hearty chili. Too much liquid can make it soupy. Be mindful of your beef broth, as it adds extra liquid. For sides, cornbread goes great with this chili. You can also serve it with rice or tortilla chips. These options add texture and flavor to your meal. To enhance presentation, use a nice bowl. Spoon the chili into it and top with fresh cilantro. A sprinkle of cheese or avocado can add color too. Serve it hot for a cozy meal. {{image_2}} You can swap beans or meats to change your chili. Try using ground turkey or chicken. They make a leaner option. If you want to mix up the beans, use pinto or black-eyed peas. They add different textures and flavors. For veggies, consider adding corn, zucchini, or even carrots. Each adds a sweet touch. For a vegetarian chili, skip the ground beef. Use lentils or more beans instead. This keeps the dish hearty and filling. To make it gluten-free, check all your canned goods. Ensure the beans and broth are gluten-free. Most canned items are safe, but it’s good to check. Want more heat? Add jalapeños or serrano peppers. They will spice things up! If you want to play with flavors from other cuisines, try adding curry powder or chipotle peppers. Each change brings a new twist to the dish. You can also add fresh herbs like basil or oregano for a fresh taste. To keep your chili fresh, store it in an airtight container. This helps lock in flavor and moisture. Place the container in the fridge within two hours of cooking. Your leftovers can last up to four days in the fridge. If you need more time, freezing is a great option. - For freezing, use a freezer-safe container or bag. - Leave some space in the container for expansion. - Chili can stay good in the freezer for up to three months. When you are ready to enjoy the chili again, reheating is easy. You have a few options for this. - Microwave: Transfer a portion to a microwave-safe bowl. Cover it loosely and heat for 1-2 minutes. Stir halfway through to ensure even heating. - Stovetop: Pour the chili into a pot. Heat over medium heat, stirring often, until hot. - Slow Cooker: Set the slow cooker to low. Add the chili and heat for 1-2 hours. Make sure to taste and adjust seasoning as needed. This helps keep that tasty flavor and great texture. In the fridge, your chili will last for about four days. If you freeze it, it can last about three months. Look for signs of spoilage before eating. - If you see mold, discard the chili. - If it smells off or sour, it’s best to throw it away. Storing and reheating properly keeps your chili safe and tasty! Yes, you can use ground turkey or chicken. Both will make a lighter chili. Just cook them the same way as beef. The flavor will be different but still tasty. To add heat, try these tips: - Use hotter chili powder. - Add diced jalapeños or serrano peppers. - Mix in some cayenne pepper. Start with small amounts. Taste as you go. This way, you can control the spice level. Yes, you can make this chili on the stovetop. Cook the beef in a pot first. Then add all the other ingredients. Let it simmer for about 30-40 minutes. Stir often to avoid burning. The chili will be ready when the sweet potatoes are soft. Absolutely! You can add more veggies like carrots, zucchini, or corn. Just chop them small. Add them with the other ingredients to ensure they cook well. Store leftovers in an airtight container. Place them in the fridge for up to 4 days. You can also freeze chili. It lasts about 3 months in the freezer. Just let it cool before freezing. Yes, making it a day ahead is a great idea. The flavors deepen overnight. Just reheat it in a pot or microwave before serving. This blog post covered the key steps to making a tasty chili. We discussed main ingredients like ground beef and sweet potatoes. The spices add depth, while tips help perfect the flavor and cooking time. You can switch up ingredients or use dietary mods for your needs. Always store leftovers properly to enjoy later. With these insights, you can create your dream chili. Dive in and savor every bite!

Slow Cooker Beef and Sweet Potato Chili

Warm up your dinner table with this delicious Slow Cooker Beef and Sweet Potato Chili recipe! Packed with hearty beef, nutritious sweet potatoes, and a blend of savory spices, this chili is a family favorite. Perfect for busy days, simply toss in the ingredients and let the slow cooker do the work. Click through to discover the full recipe and bring a comforting bowl of chili to your home!
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Ingredients
  

1 pound ground beef

1 large sweet potato, peeled and diced

1 can (14 oz) diced tomatoes

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

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

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups beef broth

Fresh cilantro, for garnish

Instructions
 

In the base of the slow cooker, add the ground beef. Cook on high for 5 minutes to brown slightly, breaking it apart with a spoon as it cooks. (If your slow cooker doesn't allow for browning, you can brown the beef in a skillet beforehand and drain excess fat.)

    Add the diced sweet potatoes, chopped onion, minced garlic, and bell pepper into the slow cooker with the beef.

      Pour in the diced tomatoes (with juices), kidney beans, and black beans.

        Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the top, then stir everything to combine well.

          Pour the beef broth into the slow cooker, ensuring all the ingredients are submerged.

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

              Once cooked, taste and adjust seasoning if needed.

                Serve the chili hot, garnished with fresh cilantro on top.

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