Hearty Sweet Potato Chili

 
The slow cooker was  MADE for the fall and winter.  Hearty soups, stews, tender roasts, potatoes, carrots... need I go on?

It's officially sweater weather here in Seattle, which means it's also time for chili.

I got this idea from my awesome cousin, Heather, who really should get going on a food blog because she's always tinkering with something in the kitchen.  She made a variation of this last year - her version had beans - and it was incredibly easy to paleo-ify and crockpoticize.

(I decided those are words.)

The husband came home and ate four bowls of this for dinner and raved about it for the rest of the evening.  

I guess it's pretty tasty.

The Tools:

- 4 qt. crockpot (or double this recipe for leftovers in a larger crockpot!)

- 1 lb ground beef (or bison)
- 2 medium sweet potatoes, peeled and chopped into bite-sized pieces
- 1/2 onion, chopped
- 1 large bell pepper, chopped (mine was green - use whatever color you want)
- 2 cloves garlic, chopped
- 1.5 T chili powder
- 1 t cumin
- 1/2 t black pepper
- dash salt
- 1 14.5 oz can of diced tomatoes (mine were the garlic and oregano kind, plain would work as well)
- 2 cups beef broth
- 1 cup water

The Process:

Cook the ground beef on the stove.  Drain off as much of the fat as you like, and then plop the beef in the crockpot.

Add everything else and sort of mix it up.

Cook on LOW for approximately 5 hours, or until the sweet potatoes are tender enough to be pierced with a fork.  Nothing all that bad will happen if you let it go too long, but the sweet potatoes and green peppers might get mushy.

Enjoy!  And don't forget to go apple picking before the season ends!

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