Not even slightly kidding…you will love this chili for its simplicity and its amazing flavor. Over the years I have seen SO many recipes for chilies made with Sweet Potato, and I’ve even tasted a few, but I never really got it. The only time it ever sounds appealing is in the fall. But this is entirely different. The sweet potato melts down into the sauce giving the entire dish that sweet chili oil flavor. This dish is one I would GLADLY have every week.

Make exactly as below, and serve with saltine crackers or oyster crackers…you won’t be disappointed.

Makes approximately 6 servings.

Each serving is approximately 260 calories!

Prep-time: 15-20 minutes

Cook-time: 6-8 hours (depending on your slow cooker cycles)

Ingredients:

• 1 medium red onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 t. minced garlic
• 3 T. chili powder
• 1 T. ground cumin
• 0.5 t. ground Saigon cinnamon
• 0.5 t. salt
• 1 t. black pepper
• 16 oz. canned fire-roasted diced tomatoes (drained)
• 16 oz. canned black beans (drained)
• 2 medium WHITE sweet potatoes, peeled and cubed
• 0.5 lb. 95/5 lean ground beef (or turkey)
• Celery (about half a normal bushel) chopped
• 0.25 t. brown sugar
• garlic powder to taste
• 2.5 cups water
• Sriracha, crushed red pepper, cayenne pepper, or hot sauce to taste (optional)

1. Add all ingredients to slow cooker.

2. Set slow cooker to longest cycle.

3. Go about your business for 6-10 hours.

4. Stir and spice to your desire and serve.

5. ENJOY!

-The Phoody