Sweet Spicy Sweet Potato Chili Slow Cooker Food

SWEET AND SPICY SLOW COOKER CHILI

Steps:

• In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
• Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
• Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
• Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
• Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.

SLOW COOKER SPICY SWEET POTATO CHILI

Steps:

• In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

SWEET & SPICY SWEET POTATO CHILI (SLOW COOKER RECIPE)

Steps:

• Put all ingredients in the slow cooker.
• Turn on high for 4 hours.
• Stir and serve with fresh cilantro.
• Store in the refrigerator.

THICK SWEET & SPICY CHILI FOR SLOW COOKER

Steps:

• Chop onions and add with ground chuck and Italian sausage in skillet. Cook until meat is browned.
• Add meat (including bacon) to 6qt slow cooker.
• Add ingredients to slow cooker in order listed. If you run out of space, leave out some of the tomato sauce.
• Cook on low for 8-10 hours.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SLOW COOKER SWEET POTATO CHILI

Steps:

• Combine sweet potatoes, crushed tomatoes, diced tomatoes, kidney beans, black beans, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker.
• Cook on Low for 8 hours.

SWEET POTATO CHILI (CROCK POT)

Steps:

• In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
• In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
• Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
• Stir in barley.
• Add tomatoes and tomato juice and bring to a boil.
• Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
• Cover and cook on low for 6-8 hours (or high for 3-4 hours).
• Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
• Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.