"A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired." — salt&light
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sweet potatoes, diced
2 (14.5 ounce) cans
diced stewed tomatoes with chili seasonings
1 (8 ounce) can
diced sweet onion
ground black pepper
1 (12 ounce) can
black beans, drained and rinsed
My whole family loved it! I did use all ground beef. I put the ground beef in raw with step one, but only cooked on high about an hour, then switched to low. Left out the cinnamon (just now realized that). Had to sub a garden fresh bell pepper for the celery. I also didn't add the water, my slow cooker seems to make a lot of water on its own. I only had diced tomatoes so I subbed the Black Beans for a can of chili beans (gave me the chili seasonings that the chili tomatoes would have). We love flavor, so my pinches were probably more like spoonfuls (except no salt, we have to eat low sodium). I also forgot the corn. Delish!! I can't wait for the leftovers. Today I'm going to eat it more like a dip on garden veggie crackers.
If you like chili to make your eyes water just a little, this isn't the recipe for you. I was looking for a "twist" on chili, but this wasn't spicy enough for me. I added lots more cayenne pepper and frank's hot sauce before it was the right heat. The sweet potato tasted great in the dish, though.
Nice flavors in this. Sweet potatoes were done way before the 5 hrs on high. I didn't have the 1/2 ground beef handy so made whole amount with the ground turkey. I will do this recipe again but will cook on low and just throw all the ingredients in the slow cooker at the same time, no prebrowning I think is needed.
I made this for the Recipe Group Selection: 06, October 2012. Both my husband and I love sweet potatoes and have put them in our chili and soups before. I didn't have canned tomatoes with green chilies and so I chopped up a poblano and chili pepper from my garden and added in with regular diced tomatoes. I only used one pound of ground meat, no pork. I dashed the cinnamon and to me it is the spice that makes this chili different from your many run of the mill chili dishes, gives that earthy fall flavoring. I have an old crock pot that doesn't cook too hot and five hours on high was perfect. I did pre-brown my ground meat with some onions until it just turned pink, drained and added it in the beginning with all the other ingredients. I also did the open and stir once in awhile as the directions indicated, something I usually never do with crock pots, but it was needed to move around the sweet potato chunks since they seemed to like to float to the top. Everything that said a pinch, got a dash or two. Nice thickness to this and not too spicy. We topped with green scallions, cheddar cheese and sour cream. Smells so wonderful while cooking.
Wow! I would not change anything. The proportions are great already. The only thing I changed, because I didn't have any, was that I used a few shakes of Franks Hot Sauce instead of the cayenne pepper. I cut up everything and put it in a gallon ziploc bag the night before. The next morning, we just dumped it into the crock pot, turned it on low and let it cook all day long. Do NOT add any water - the steam from the crock pot makes plenty of liquid. Everyone is on their second bowl tonight, with a request to never make regular chili again! Ha! I would have never thought that sweet potatoes would be good in a chili, but they are really tasty! One thing I would suggest - after dicing your sweet potatoes, you might want to nuke them a little bit first. Ours were not 100% soft, even after cooking all day long. But, that could be a variance in taters too.
Thank you for sharing your great recipe - it will become a standard at our house now too! ?
A wonderful lower fat and more nutritious chili recipe! Hubby and I loved this, would be great for a Halloween party, the colors and flavors are so seasonal. I took a little liberty with the cooking method...I used all ground turkey, browned with onion and added some garlic and cumin, s & p, and added to the crock. All of the other ingredients went in, and I used liberal amounts of most of the seasonings (except the cayene!). Cooked this in the crock on high 4 hours, turned down to low for an hour and a half or so. Perfect. Thanks for sharing your recipe, this is a keeper.
Nice tasting chili. Easy to prepare. No substitutions or omissions. It is somewhat thin or has juice so if you like a thicker chili than I would suggest omitting water or have enough bread as a side. This def. needs the time to soften up the potatoes so plan ahead. If I have extra sw. potatoes around I would make this again.
Used all ground beef and omitted cayenne for the kids. Served with chopped avocado, green onions, and sour cream. The entire family ate it up!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
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