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Slow Cooker Beef and Sweet Potato Chili Recipe Guide

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To make this chili, you need a few key items: - 1 lb ground beef - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup beef broth These ingredients create a rich, hearty chili that warms you up. Each one plays a role in adding flavor and texture. You can add some optional items to kick up the taste: - 1-2 jalapeños, finely chopped (for heat) - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving The jalapeños add spice, while cilantro brightens the dish. A dollop of sour cream adds creaminess, making each bite even better. Accurate measurements help your chili taste great. Use a kitchen scale for the beef to ensure you have exactly 1 lb. For sweet potatoes, dice them evenly for even cooking. When using canned beans, rinse them under water to reduce sodium. If you want spiciness, adjust the jalapeño amount to your taste. Keep these tips in mind to make sure your chili turns out perfect every time! Start by heating a large skillet on medium. Add 1 pound of ground beef. Cook it until brown. This usually takes about 5 to 7 minutes. Make sure to drain any extra fat. Next, add 1 chopped onion and 2 minced garlic cloves. Cook until the onion turns clear, about 3 minutes. This builds great flavor. Now it’s time to mix everything in the slow cooker. Transfer the beef mixture you cooked into it. Then, add 2 diced sweet potatoes, 1 can of black beans, and 1 can of kidney beans. Don’t forget to include 1 can of crushed tomatoes and 1 diced red bell pepper. Pour in 1 cup of beef broth. Then, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If you like heat, add 1 or 2 finely chopped jalapeños. Stir everything well to mix. Set your slow cooker to low for 6 to 8 hours. If you are short on time, you can set it to high for 4 to 5 hours. The sweet potatoes should be soft and tender. Once done, taste the chili. Adjust the seasoning if needed. Enjoy your hearty chili! To make your chili burst with flavor, focus on the spices. Use fresh chili powder, cumin, and smoked paprika. These ingredients add deep, rich notes. I find that browning the beef first brings out its savory taste. Don't skip the garlic and onion; they create a great base. If you want more heat, add jalapeños. Adjust the spice level to your taste. A touch of salt at the end enhances the flavors too. The balance of your chili's texture is key. If it’s too thick, add more beef broth or water. Stir slowly while adding liquid to avoid clumps. If it’s too thin, let it cook longer with the lid off. This helps it thicken naturally. Sweet potatoes also help absorb some liquid, giving a nice texture. Aim for a hearty consistency that’s still spoonable. Garnishing adds flair to your chili. Fresh cilantro brings a bright touch. A dollop of sour cream or Greek yogurt adds creaminess. You can also sprinkle some cheese on top. Serve the chili hot in bowls. Pair it with crusty bread or tortilla chips for dipping. The right garnish makes your dish look inviting and appetizing. Enjoy the colorful presentation! {{image_2}} You can easily make this chili vegetarian or vegan. Swap the ground beef for a can of lentils or chickpeas. These add protein and texture. Use vegetable broth instead of beef broth. Replace sour cream with a vegan alternative like cashew cream. The sweet potatoes still give it a hearty feel, making it delicious and satisfying. You can adjust the heat level to your liking. If you want a mild chili, leave out the jalapeños. For a spicy kick, add more jalapeños or try diced serrano peppers. Use hot chili powder instead of regular. Just remember to taste as you go, so it’s just right for you! Feel free to swap ingredients based on what you have. Black beans and kidney beans can be replaced with pinto or navy beans. If you don't have sweet potatoes, use regular potatoes or butternut squash. You can also use fresh tomatoes instead of canned. Just chop about four medium tomatoes, and they will work great! You can keep leftover chili in the fridge. Use an airtight container to store it. It stays fresh for about 3 to 4 days. Make sure it cools down first. This helps keep flavors intact. You can freeze this chili for longer storage. Use freezer-safe containers. It stays good for up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Heat it on the stove or in the microwave. Stir well to ensure even heating. When saving leftovers, portion them out. This makes it easy to grab a meal later. Add some fresh toppings when serving again. A little cilantro or sour cream can brighten the dish. Always check for any off smells or changes in texture before eating. Yes, you can use frozen vegetables in this chili. Frozen corn or diced peppers work well. Just add them in with the other ingredients. They will cook perfectly in the slow cooker. However, fresh veggies give a better taste and texture. To boost the heat, add more jalapeños. You can also mix in some chili flakes or hot sauce. Start with small amounts, then taste as you go. This way, you can find the right heat level for you. Chili pairs great with several sides. Here are some favorites: - Crusty bread for dipping - Tortilla chips for crunch - Rice for a filling option - A fresh salad for balance Each side adds a nice touch to your meal. Enjoy exploring different pairings! In this post, we explored the key ingredients for beef and sweet potato chili. I shared step-by-step instructions, tips to enhance flavor, and variations for all tastes. Remember, freshness matters, and storage affects taste. Chili can be adjusted to fit your needs. Try different spices or swap ingredients. Crafting chili is fun and satisfying. Enjoy every bowl you make, and share it with friends!

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Welcome to my Slow Cooker Beef and Sweet Potato Chili Recipe Guide! This hearty dish warms you up with rich flavors and wholesome ingredients. Slow cooking makes it easy, freeing your time for other tasks. In this guide, I’ll share essential tips and simple steps to help you make this delicious chili. Let’s dive in and create a meal that your family will love!

Ingredients

Essential Ingredients for Slow Cooker Beef and Sweet Potato Chili

To make this chili, you need a few key items:

– 1 lb ground beef

– 2 medium sweet potatoes, peeled and diced

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) kidney beans, rinsed and drained

– 1 can (28 oz) crushed tomatoes

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 red bell pepper, diced

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup beef broth

These ingredients create a rich, hearty chili that warms you up. Each one plays a role in adding flavor and texture.

Optional Ingredients for Extra Flavor

You can add some optional items to kick up the taste:

– 1-2 jalapeños, finely chopped (for heat)

– Fresh cilantro, for garnish

– Sour cream or Greek yogurt, for serving

The jalapeños add spice, while cilantro brightens the dish. A dollop of sour cream adds creaminess, making each bite even better.

Measurement Tips for Ingredients

Accurate measurements help your chili taste great. Use a kitchen scale for the beef to ensure you have exactly 1 lb. For sweet potatoes, dice them evenly for even cooking. When using canned beans, rinse them under water to reduce sodium. If you want spiciness, adjust the jalapeño amount to your taste.

Keep these tips in mind to make sure your chili turns out perfect every time!

Step-by-Step Instructions

Preparing the Ground Beef

Start by heating a large skillet on medium. Add 1 pound of ground beef. Cook it until brown. This usually takes about 5 to 7 minutes. Make sure to drain any extra fat. Next, add 1 chopped onion and 2 minced garlic cloves. Cook until the onion turns clear, about 3 minutes. This builds great flavor.

Combining Ingredients in the Slow Cooker

Now it’s time to mix everything in the slow cooker. Transfer the beef mixture you cooked into it. Then, add 2 diced sweet potatoes, 1 can of black beans, and 1 can of kidney beans. Don’t forget to include 1 can of crushed tomatoes and 1 diced red bell pepper. Pour in 1 cup of beef broth. Then, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If you like heat, add 1 or 2 finely chopped jalapeños. Stir everything well to mix.

Cooking Times and Temperature Settings

Set your slow cooker to low for 6 to 8 hours. If you are short on time, you can set it to high for 4 to 5 hours. The sweet potatoes should be soft and tender. Once done, taste the chili. Adjust the seasoning if needed. Enjoy your hearty chili!

Tips & Tricks

Perfecting the Flavor Profile

To make your chili burst with flavor, focus on the spices. Use fresh chili powder, cumin, and smoked paprika. These ingredients add deep, rich notes. I find that browning the beef first brings out its savory taste. Don’t skip the garlic and onion; they create a great base. If you want more heat, add jalapeños. Adjust the spice level to your taste. A touch of salt at the end enhances the flavors too.

Keeping the Chili from Being Too Thick or Thin

The balance of your chili’s texture is key. If it’s too thick, add more beef broth or water. Stir slowly while adding liquid to avoid clumps. If it’s too thin, let it cook longer with the lid off. This helps it thicken naturally. Sweet potatoes also help absorb some liquid, giving a nice texture. Aim for a hearty consistency that’s still spoonable.

Garnishing for Presentation

Garnishing adds flair to your chili. Fresh cilantro brings a bright touch. A dollop of sour cream or Greek yogurt adds creaminess. You can also sprinkle some cheese on top. Serve the chili hot in bowls. Pair it with crusty bread or tortilla chips for dipping. The right garnish makes your dish look inviting and appetizing. Enjoy the colorful presentation!

Variations

Vegetarian and Vegan Adaptations

You can easily make this chili vegetarian or vegan. Swap the ground beef for a can of lentils or chickpeas. These add protein and texture. Use vegetable broth instead of beef broth. Replace sour cream with a vegan alternative like cashew cream. The sweet potatoes still give it a hearty feel, making it delicious and satisfying.

Spicy vs. Mild Chili Options

You can adjust the heat level to your liking. If you want a mild chili, leave out the jalapeños. For a spicy kick, add more jalapeños or try diced serrano peppers. Use hot chili powder instead of regular. Just remember to taste as you go, so it’s just right for you!

Ingredient Substitutions

Feel free to swap ingredients based on what you have. Black beans and kidney beans can be replaced with pinto or navy beans. If you don’t have sweet potatoes, use regular potatoes or butternut squash. You can also use fresh tomatoes instead of canned. Just chop about four medium tomatoes, and they will work great!

Storage Info

Refrigeration Tips

You can keep leftover chili in the fridge. Use an airtight container to store it. It stays fresh for about 3 to 4 days. Make sure it cools down first. This helps keep flavors intact.

Freezing and Reheating Guidelines

You can freeze this chili for longer storage. Use freezer-safe containers. It stays good for up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Heat it on the stove or in the microwave. Stir well to ensure even heating.

Best Practices for Leftovers

When saving leftovers, portion them out. This makes it easy to grab a meal later. Add some fresh toppings when serving again. A little cilantro or sour cream can brighten the dish. Always check for any off smells or changes in texture before eating.

FAQs

Can I use frozen vegetables in this chili?

Yes, you can use frozen vegetables in this chili. Frozen corn or diced peppers work well. Just add them in with the other ingredients. They will cook perfectly in the slow cooker. However, fresh veggies give a better taste and texture.

How can I make this chili spicier?

To boost the heat, add more jalapeños. You can also mix in some chili flakes or hot sauce. Start with small amounts, then taste as you go. This way, you can find the right heat level for you.

What are the best sides to serve with beef and sweet potato chili?

Chili pairs great with several sides. Here are some favorites:

– Crusty bread for dipping

– Tortilla chips for crunch

– Rice for a filling option

– A fresh salad for balance

Each side adds a nice touch to your meal. Enjoy exploring different pairings!

In this post, we explored the key ingredients for beef and sweet potato chili. I shared step-by-step instructions, tips to enhance flavor, and variations for all tastes. Remember, freshness matters, and storage affects taste.

Chili can be adjusted to fit your needs. Try different spices or swap ingredients. Crafting chili is fun and satisfying. Enjoy every bowl you make, and share it with friends!

To make this chili, you need a few key items: - 1 lb ground beef - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup beef broth These ingredients create a rich, hearty chili that warms you up. Each one plays a role in adding flavor and texture. You can add some optional items to kick up the taste: - 1-2 jalapeños, finely chopped (for heat) - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving The jalapeños add spice, while cilantro brightens the dish. A dollop of sour cream adds creaminess, making each bite even better. Accurate measurements help your chili taste great. Use a kitchen scale for the beef to ensure you have exactly 1 lb. For sweet potatoes, dice them evenly for even cooking. When using canned beans, rinse them under water to reduce sodium. If you want spiciness, adjust the jalapeño amount to your taste. Keep these tips in mind to make sure your chili turns out perfect every time! Start by heating a large skillet on medium. Add 1 pound of ground beef. Cook it until brown. This usually takes about 5 to 7 minutes. Make sure to drain any extra fat. Next, add 1 chopped onion and 2 minced garlic cloves. Cook until the onion turns clear, about 3 minutes. This builds great flavor. Now it’s time to mix everything in the slow cooker. Transfer the beef mixture you cooked into it. Then, add 2 diced sweet potatoes, 1 can of black beans, and 1 can of kidney beans. Don’t forget to include 1 can of crushed tomatoes and 1 diced red bell pepper. Pour in 1 cup of beef broth. Then, sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If you like heat, add 1 or 2 finely chopped jalapeños. Stir everything well to mix. Set your slow cooker to low for 6 to 8 hours. If you are short on time, you can set it to high for 4 to 5 hours. The sweet potatoes should be soft and tender. Once done, taste the chili. Adjust the seasoning if needed. Enjoy your hearty chili! To make your chili burst with flavor, focus on the spices. Use fresh chili powder, cumin, and smoked paprika. These ingredients add deep, rich notes. I find that browning the beef first brings out its savory taste. Don't skip the garlic and onion; they create a great base. If you want more heat, add jalapeños. Adjust the spice level to your taste. A touch of salt at the end enhances the flavors too. The balance of your chili's texture is key. If it’s too thick, add more beef broth or water. Stir slowly while adding liquid to avoid clumps. If it’s too thin, let it cook longer with the lid off. This helps it thicken naturally. Sweet potatoes also help absorb some liquid, giving a nice texture. Aim for a hearty consistency that’s still spoonable. Garnishing adds flair to your chili. Fresh cilantro brings a bright touch. A dollop of sour cream or Greek yogurt adds creaminess. You can also sprinkle some cheese on top. Serve the chili hot in bowls. Pair it with crusty bread or tortilla chips for dipping. The right garnish makes your dish look inviting and appetizing. Enjoy the colorful presentation! {{image_2}} You can easily make this chili vegetarian or vegan. Swap the ground beef for a can of lentils or chickpeas. These add protein and texture. Use vegetable broth instead of beef broth. Replace sour cream with a vegan alternative like cashew cream. The sweet potatoes still give it a hearty feel, making it delicious and satisfying. You can adjust the heat level to your liking. If you want a mild chili, leave out the jalapeños. For a spicy kick, add more jalapeños or try diced serrano peppers. Use hot chili powder instead of regular. Just remember to taste as you go, so it’s just right for you! Feel free to swap ingredients based on what you have. Black beans and kidney beans can be replaced with pinto or navy beans. If you don't have sweet potatoes, use regular potatoes or butternut squash. You can also use fresh tomatoes instead of canned. Just chop about four medium tomatoes, and they will work great! You can keep leftover chili in the fridge. Use an airtight container to store it. It stays fresh for about 3 to 4 days. Make sure it cools down first. This helps keep flavors intact. You can freeze this chili for longer storage. Use freezer-safe containers. It stays good for up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Heat it on the stove or in the microwave. Stir well to ensure even heating. When saving leftovers, portion them out. This makes it easy to grab a meal later. Add some fresh toppings when serving again. A little cilantro or sour cream can brighten the dish. Always check for any off smells or changes in texture before eating. Yes, you can use frozen vegetables in this chili. Frozen corn or diced peppers work well. Just add them in with the other ingredients. They will cook perfectly in the slow cooker. However, fresh veggies give a better taste and texture. To boost the heat, add more jalapeños. You can also mix in some chili flakes or hot sauce. Start with small amounts, then taste as you go. This way, you can find the right heat level for you. Chili pairs great with several sides. Here are some favorites: - Crusty bread for dipping - Tortilla chips for crunch - Rice for a filling option - A fresh salad for balance Each side adds a nice touch to your meal. Enjoy exploring different pairings! In this post, we explored the key ingredients for beef and sweet potato chili. I shared step-by-step instructions, tips to enhance flavor, and variations for all tastes. Remember, freshness matters, and storage affects taste. Chili can be adjusted to fit your needs. Try different spices or swap ingredients. Crafting chili is fun and satisfying. Enjoy every bowl you make, and share it with friends!

Slow Cooker Beef and Sweet Potato Chili

Indulge in a bowl of comfort with this Hearty Slow Cooker Beef & Sweet Potato Chili! Packed with savory ground beef, nutritious sweet potatoes, and delicious spices, this chili is perfect for cozy nights. With simple steps and minimal prep time, you can set it and forget it. Ready in just 6-8 hours, it's a family favorite that's both filling and flavorful. Click through to explore the full recipe and warm up your dinner routine!
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Ingredients
  

1 lb ground beef

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) crushed tomatoes

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1-2 jalapeños, finely chopped (optional, for heat)

1 cup beef broth

Fresh cilantro, for garnish (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

    Add the chopped onion and minced garlic to the skillet with the beef, cooking until the onion becomes translucent, about 3 minutes.

      Transfer the beef mixture into the slow cooker.

        Add the diced sweet potatoes, black beans, kidney beans, crushed tomatoes, red bell pepper, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker. If you like it spicy, mix in the jalapeños as well.

          Stir all the ingredients together until well combined.

            Set the slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours. The sweet potatoes should be tender when done.

              Taste the chili and adjust seasoning if necessary before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve the chili hot in bowls, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt on top for added creaminess. Enjoy warm with crusty bread or tortilla chips on the side.

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