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Let's Get Cookin'

Slow Cooker Chunky Beef Chili with Sweet Potatoes

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 8 hours
  • Total Time: 8 hours, 20 mins.
  • Yield: Serves 8 1x
  • Cuisine: Whole30, Grain-Free, Paleo

Ingredients

  • 2 lbs. Boneless Beef Chuck or Round Roast, well-trimmed and cut into 1-inch cubes
  • 1 Tbsp. olive oil or other cooking fat of choice, for optional browning of meat
  • 1 medium yellow onion, diced 
  • 1 green bell pepper, diced
  • 6 garlic cloves, peeled and minced
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
  • 1 (4-ounce) can diced green chilies
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. salt, plus more to taste
  • ½ tsp. black pepper
  • 2 (28-ounce) cans fire-roasted diced tomatoes, undrained
  • 3 ounces no-salt-added tomato paste (½ of a 6-ounce can) 
  • 1 cup low-sodium beef broth

Suggested toppings: Sliced avocado, pickled or fresh jalapeno slices, cilantro, lime wedges.

Instructions

  1. If browning the meat (this step is optional but recommended), heat olive oil in a large skillet or Dutch oven set over medium to medium-high heat. Add beef cubes and cook 2-3 minutes. Carefully flip each piece using a tong or spatula and continue the process until the meat is browned on all sides. Transfer to the slow cooker.
  2. Combine all ingredients (beef through broth) in a slow cooker set on low. 
  3. Cook for 8 hours on low or until beef is tender.
  4. Season with additional salt and pepper as needed. Serve with desired toppings.

Notes

Leftover chili may be frozen for up to 3 months.

Nutrition

  • Serving Size: 1 ¾ cups (without toppings)
  • Calories: 356
  • Sugar: 11g
  • Sodium: 485mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 33g