Slow Cooker Sweet Potato Chili

Err...remember that delicious chili I was supposed to take a more professional photo of before I finished it off so that it wouldn't be left being represented by a bad cell phone photo? Um, yeah, I forgot to do that. Ha.

I guess I got so wrapped up in the exquisite flavor and the warm, satisfying sensation of the chili comfortably resting in my belly that it slipped my mind. Oops!

So without any further delay, please enjoy this recipe for Sweet Potato Chili. It's got just the right balance of richness and spice, and the sweet potato lends a satisfying extra layer of autumn goodness. If you don't have a slow-cooker, this can absolutely be done on the stove top in any large stockpot you've got, cooked on low for around three hours--just be sure to brown the meat first! Enjoy!

Slow Cooker Sweet Potato Chili
Makes: 12 cups, 6 servings
Serving Size: 2 cups
*WW Points Plus Points Per Serving: 7 points (4 points for 1 cup)


-28 ounce can crushed tomatoes
-14 ounce can diced tomatoes
-2 tbsp chili powder
-1 tbsp ground cumin
-2 tsp smoked paprika
-1 tbsp brown sugar
-1/2 tsp salt
-2 large sweet potatoes, peeled and chopped into 1” pieces
-1 medium onion, coarsely chopped
-2 cloves garlic, minced
-15 ounce can kidney beans
-15 ounce can black beans
-1 lb lean ground beef, with 7% fat

Combine all the ingredients in a slow cooker (no browning the meat beforehand) and stir to combine. Cook on low for 10 hours. DONE.





Feel free to mock!