Description
This Slow Cooker Beef and Sweet Potato Chili combines savory ground beef, tender sweet potatoes, kidney beans, black beans, and smoky spices in a rich tomato base. A fresh squeeze of lime finishes this hearty slow cooker dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup low-sodium beef broth
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Sour cream, cilantro, and chopped onion, optional
Instructions
1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles. Drain the excess fat.
2. Add the onion to the skillet and cook for 4–5 minutes. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute while stirring. Add a little beef broth to release the browned bits from the skillet.
3. Place the sweet potato cubes, crushed tomatoes, kidney beans, black beans, remaining beef broth, salt, and black pepper in the slow cooker. Add the seasoned beef mixture and stir thoroughly.
4. Cover and cook on LOW for 5–6 hours. Check near the early end of the cooking window. The sweet potatoes should be easily pierced while still holding their shape.
5. If the chili becomes too thick, stir in a little warm beef broth. If it is thinner than desired, mash a small scoop of beans and sweet potatoes into the sauce.
6. Stir in the lime juice. Taste and adjust the seasoning. Let the chili settle briefly, then ladle into bowls. Serve with sour cream, cilantro, and chopped onion if desired.
Notes
- Cut the sweet potatoes into uniform 1/2-inch cubes so they cook evenly.
- Drain excess fat from the browned beef before adding it to the slow cooker.
- Drain and rinse both cans of beans before adding them.
- Use canned kidney beans rather than uncooked dry kidney beans for this method.
- The finished ground beef should reach 160°F.
- Add warm broth gradually if the chili becomes thicker than desired.
- Add the lime juice at the end for a fresh finish.
- Keep optional toppings separate when storing leftovers.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving