Keep things interesting with this Slow Cooker Sweet Potato Chili done 3-ways!
Meal boredom sucks
I think we can all agree that eating the same meals over and over because you’re stuck in a food rut is boring and uninspiring. Or, to put it bluntly, it sucks.
Believe it or not, even as a food blogger and self-proclaimed meal planning maven, I get into food ruts too. Usually those ruts take the form of boring and predictable iterations – like combining the same roasted vegetables with baked chicken thighs or putting marinara with meatballs over zoodles on the menu too often. You know, basic things over and over.
When I realize that I’m in a rut I find that the best way to switch it up is to actually cook a recipe from a cookbook (or this here little website). Or I’ll pull a recipe out of the archives like this Slow Cooker Sweet Potato Chili that we originally shared on the Whole30 website last year.
Now, chili in an of itself might seem boring but not if you haven’t been enjoying it on the regular. Remember, meal boredom is all relative. What you’ve become bored of may seem really new and exciting to someone else – because it’s not their food rut, right? That said, there is the possibility of creating a micro-rut when it comes to leftovers if you’re once of those who makes a big pot of chili then slogs through it all week in the name of ease and convenience (raising my hand over here!)
So to keep the leftovers interesting, I’m sharing 3 ways to dress up your chili. Yes, there are more ways than three but these 3 are all Whole30-compliant (in other words: you can always add cheese if that’s your jam).
Topping option #1
Add crunch and a flare of flavor with slices of jicama, roughly chopped cilantro and a lime wedge (see above)
Topping option #2
Add some kick with slices of jalapeno peppers and chopped green onions
Topping option #3
Add a fried-egg to up the protein and serve it over a bed of greens for a mean and green hearty bowl of chili. Bonus: you’ll get extra vitamins and minerals from all those greens so pile that bowl high!
Add this to your next weekend meal prep
Seriously, you need to add this Slow Cooker Sweet Potato Chili to your next meal prep because it’s so easy to make. And, obviously, quite versatile. And it freezes beautifully so you don’t have to slog through an entire pot of chili – just divvy up the leftovers into smaller, freezer-safe containers so you have an easy reheat and eat option later on down the road.
And if this recipe sounds good, we think you’d like our popular Slow Cooker Pumpkin Chili or our Slow Cooker White Chicken Chili recipe too! They’re both freezer-friendly, Whole30-compliant and would be delicious with all the toppings above.
Let’s get slow cookin’
- 2 lbs. ground bison or ground beef
- 1 large yellow onion, diced
- 8 cloves garlic, minced
- 1 4-oz. can diced green chilies
- 1 large sweet potato, peeled and cut in ½-inch cubes (about 3 cups)
- 2 28-oz. cans fire-roasted diced tomatoes, undrained
- 2 cups Whole30-compliant chicken or beef broth
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- ½ tsp. ground chipotle or ancho chili powder
- 2 tsp. sea salt
- ½ tsp. black pepper
- In a large skillet over medium heat, cook ground meat until just cooked through.
- Transfer to the slow cooker. Add remaining ingredients, cover and cook on low for 6-8 hours or until sweet potatoes are tender. Feel free to add more seasonings if you wish.
- Serve with additional toppings as desired.
- Add crunch and a flare of flavor with slices of jicama, roughly chopped cilantro and a lime wedge.
- Add a kick with slices of jalapeno peppers and chopped green onions.
- Add a fried egg to up the protein and serve it over a bed of greens for a mean and green hearty bowl of chili.
What’s your favorite way to get out of food rut? Any recipes that you find particularly helpful for keeping things interesting in the kitchen? We’d love to hear from you – leave a comment below!
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