Here in the northern parts of North Carolina it has been raining constantly for about a week. It was our turn to host our church community group this week and I decided that chili would be the perfect option. We are super fortunate to have bought a house with a screened-in back porch and the best thing about it is sitting out there when it rains. The roof is a tin-like material and the sound of rain falling onto it is one of my favorite things. Eating this warm chili on a cool, rainy evening while listening to the rain hit the roof was such a great way to enjoy food and friends. This is an easy recipe that you can throw into the slow cooker in the morning and it will be ready and waiting for you at dinnertime.
Slow Cooker Sweet Potato Chili*
- 2 lbs. hamburger (I use grassfed beef from a local farmer, Bradd’s Family Farm)
- 1 red onion, chopped
- 1 teaspoon minced garlic
- 1 large can (29.5 oz) can tomato sauce
- 2 cups petite diced tomatoes w/green chilies, with juice
- 3 cups beef stock (I make my own bone broth)
- 3 carrots, chopped (about 1 cup)
- 5 small sweet potatoes, peeled and cubed (about 4-5 cups)
- 2 bay leaves
- ½ teaspoon thyme
- 2 tsp. salt
- 1½ teaspoons black pepper
- ½ cup chili powder
- dash of oregano
- dash of red pepper flakes
- Optional toppings: avocado, cheese (I like Somerdale Sweet Red Grassfed from Whole Foods), sour cream, etc.
- In a large saucepan, brown hamburger, onions and garlic. Some people like to drain off the fat before putting it into the slow cooker. Because I’m using grassfed beef, I don’t typically do that because the meat is so much leaner and there isn’t as much grease.
- Transfer beef mixture to your slow cooker. Add the other ingredients, and let it simmer on low all day (6-8 hours) or on high for 4-5 hours (I prefer cooking it on low so all the flavors can meld together).
- Add your preferred toppings and enjoy!
*This recipe has been adapted from Tastes of Lizzy T’s.