It’s fall y’all! There’s no better way to welcome fall than with your first batch of chili and this slow cooker sweet potato chili is sure to be a hit!

Ingredients

  • 1 lb Lean Ground Beef
  • 1 Yellow Onion (medium, diced)
  • 1 tbsp Chili Powder
  • 2 tsps Chipotle Powder
  • 2 tsps Cumin
  • Sea Salt & Black Pepper (to taste)
  • 1 Sweet Potato (large, cut into chunks)
  • 1 Jalapeno Pepper (finely diced)
  • 3 cups Fire Roasted Diced Tomatoes (from the can, with juices)
  • 1 1/2 cups Cannellini Beans (cooked)
  • 3/4 cup Chicken Broth

Instructions

  1. Heat a large pan over medium heat. Once hot, add the beef and cook until mostly browned and cooked through, breaking it up as it cooks. Add the onion, chili powder, chipotle powder, cumin, salt, and pepper. Cook for about five minutes or until the onion has softened.
  2. Use a slotted spoon to transfer everything to the slow cooker, discarding any fat.
  3. Add the sweet potato, jalapeño, tomatoes, beans, and chicken broth to the slow cooker. Cover and cook for four hours on high, or six to eight hours on low.
  4. To serve, divide evenly between bowls and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
  • Additional Toppings: Top with sour cream, yogurt, cilantro, green onion, avocado, cheese, and/or any of your favorite toppings.