Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Slow Cooker Beef Sweet Potato Chili is not just a meal – it's a flavor explosion that will have your taste buds dancing and your family begging for seconds! Imagine coming home to a rich, hearty chili that's been simmering all day, filling your kitchen with mouthwatering aromas and promising a dinner that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 2 medium sweet potatoes, diced
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients by washing and dicing sweet potatoes into 1/2-inch cubes, finely chopping onion, and mincing garlic cloves.
- In a large skillet, brown ground beef over medium-high heat, breaking it into small crumbles. Drain excess fat and transfer beef to slow cooker.
- Add diced sweet potatoes, chopped onions, and minced garlic to the slow cooker with the browned beef.
- Pour in drained black beans and diced tomatoes, ensuring even distribution of ingredients.
- Sprinkle chili powder, cumin, salt, and pepper over the mixture, stirring gently to combine all spices thoroughly.
- Cover slow cooker and set to low heat setting for 8 hours, allowing flavors to meld and sweet potatoes to become tender.
- After cooking time is complete, stir chili and adjust seasoning if needed. Let stand for 10 minutes before serving.
- Optional: Garnish with shredded cheese, sour cream, chopped cilantro, or sliced green onions before serving.
Tips
- Browning the ground beef before adding to the slow cooker is crucial for developing deep, rich flavor. Make sure to drain excess fat to prevent a greasy texture.
- Cut sweet potatoes into uniform 1/2-inch cubes to ensure even cooking and consistent texture throughout the chili.
- For maximum flavor, let the chili rest for 10 minutes after cooking. This allows the spices to fully develop and the ingredients to settle.
- If you prefer a thicker chili, you can mash some of the sweet potato cubes against the side of the slow cooker during the last hour of cooking.
- Don't be afraid to customize! Feel free to add additional toppings like avocado, jalapeños, or a squeeze of lime to brighten the flavors.
- This chili freezes beautifully for up to 3 months, making it perfect for meal prep or quick future dinners.
Nutrition Facts
Calories: 197kcal
Carbohydrates: 21g
Protein: 14g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 30mg
