Description
A comforting and flavorful Crockpot Tex-Mex Beef and Sweet Potato Chili, perfect for family dinners and gatherings.
Ingredients
Scale
- 1 pound ground beef
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, cheese, sour cream
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and set aside.
- Chop the onion and mince the garlic. Peel and dice the sweet potatoes into small cubes for even cooking.
- In your crockpot, combine the browned beef, sweet potatoes, black beans, diced tomatoes, onion, garlic, beef broth, chili powder, cumin, salt, and pepper. Stir well to mix all the ingredients.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible, and enjoy the wonderful aroma!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm on the stove or in the microwave.
- For freezing, place in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Crockpot, Chili, Tex-Mex, Beef, Sweet Potato