Sweet Potato-Black Bean Chili {slow-cooker recipe}

This warming bowl of chili is the perfect meal for a cold night! Let this chili cook all day, while you're away, and come home to a delicious dinner!

Course Entree

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 150

Author Kim

Ingredients

1 lb. ground bison any ground meat will work or omit and add another can of beans for a vegan recipe
1/2 of a medium yellow onion finely diced
1 15 oz can black beans, drained and rinsed
1 6 oz can tomato paste
1 14.5 oz can diced tomatoes, undrained
2 garlic cloves minced
1-1/2 cups diced sweet potato baked at 400 F for 20 mins
2 cups chicken broth vegetable broth for a vegan recipe
1 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoon unsweetened cocoa powder
1/4 tsp cinnamon
1 tsp salt
1/2 tsp pepper

Instructions

In a med-large skillet sprayed with cooking spray, lightly brown the bison {or other ground meat} with the diced onion. The bison and onion will continue to cook in the slow-cooker, so only cook for a few minutes.
To soften the sweet potatoes up, dice them (unless you can find pre-diced) and bake them on a baking sheet at 400 F for 20 mins.
Combine all ingredients in a slow-cooker and cook on low for 6 hours.

Notes

You can also get all ingredients ready the night before, just combine them all in the slow-cooker and refrigerate until morning. All you have to do in the morning is plug in the slow-cooker!

Nutrition