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Sweet Potato Chili

January 11, 2013 Leave a comment Go to comments

Between the cold weather and the dark afternoons (oh, who the heck am I kidding?  It’s dark when I get up, it’s dark when I get off from work! Spring can’t get here fast enough!), chili, stews & soups are the comfort I’m looking for! This recipe comes from  a couple of sources (Robb Wolf, the folks at Eatology and Fast Paleo) and was my dinner tonight. If you’re like me and miss a few beans in your chili, using the sweet potato chunks gives you that same mouth feel as well as a little bit of sweet to cool down the kick. It can be made on the stove top in under an hour (45 minutes of that hour is the simmer) or in the crock pot in 4 – 6 hours!



1 tablespoon extra virgin olive oil
1 lb. lean beef roast (cut into 1/2-inch pieces) or 1 lb lean ground beef
1 cup coarsely chopped yellow onion
1 lb. sweet potatoes, peeled and dice into 1/2-inch pieces
1 (28 ounce) can organic diced tomatoes, undrained
2-3 cloves fresh garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 to 1/4 teaspoon red pepper flakes, 1/8 teaspoon (or to taste) cayenne pepper
1 teaspoon Kosher salt


  1. In a large pot or dutch oven, heat the oil over medium-high heat. If using a roast, sear until lightly browned on all sides.
    If using ground beef, cook thoroughly until no longer pink. Add onion and cook 2-3 minutes, or until onions just begin to soften.
  2. Add onion and cook 2 to 3 minutes, or until just softened.
    Add sweet potatoes, diced tomatoes, garlic, spices, and salt; stir well.
  3. Cover and reduce heat to low or to a temperature that allows the mixture to slightly simmer.  Cook 45 minutes to an hour, stirring occasionally, or until potatoes are cooked through and meat is tender.

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Directions for Crock Pot / Slow cooker:

Cook meat and onions in a large pot or pan as directed above. Once the meat is seared or cooked, use a slotted spoon to move mixture into a large slow cooker. Add remaining ingredients, stir well, and cook on low for 4 to 6 hours.

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