Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp sea salt
  • ½ tsp black pepper

Instructions:

  1. Brown the ground beef in a skillet over medium heat until no longer pink, then drain excess fat.
  2. Add the diced onions and bell peppers to the skillet and sauté for 3-4 minutes until they soften and become translucent.
  3. Transfer the browned meat and vegetable mixture into the slow cooker.
  4. Stir in the cubed sweet potatoes, drained black beans, drained kidney beans, fire-roasted tomatoes, and tomato paste.
  5. Pour in the broth and sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper over the top.
  6. Stir until the spices are evenly distributed.
  7. Cover and cook on High for 4-6 hours or Low for 7-8 hours, until the sweet potatoes are tender when pierced with a fork.
  8. For a thicker consistency, use the back of a spoon to mash a small handful of the cooked sweet potatoes directly in the pot.