Description
The perfect dish for fall or game day and a delightful change up from traditioanl chili!
Ingredients
Scale
- ½ cup Bell pepper, diced (I like red bell pepper.)
- ½ Yellow onion, diced
- 1–2 Jalapeno, diced
- 2 tbsp. Olive oil
- 2 tbsp. Cumin
- 2 tbsp. Chili Powder
- 1 ½ tbsp. Garlic Powder
- ½ tsp. Coriander
- 1 ½ tsp. Salt
- Pinch Cinnamon
- 2 tbsp. Brown sugar
- ¼ tsp. Pepper
- 2 15 oz. cans Black Beans (Drained and washed.)
- 6 oz. Corn (can be fresh, frozen or canned. Drain if canned.)
- 1 4.5 oz. can Diced green chilis (drained)
- 2 cups Diced raw sweet potato (1 inch cubes)
- 1 8 oz. can Tomato sauce
- 1 15 oz. can Crushed tomatoes
- 3 tbsp Double Concentrated Tomato Paste
- 6 oz. Chili Sauce (Enchilada sauce or my homemade recipe, see link above in the shopping list)
- 2 cups Stock — can be beef, chicken, vegetable
Instructions
- Dice your sweet potato into 1 inch cubes and set aside.
- Dice your bell pepper, jalapeno, and onion and set aside.
- Heat olive oil in a skillet. Add onion and bell pepper along with garlic powder, chili powder, coriander, salt, pepper. Set aside.
- Brown ground beef (chicken or turkey).
- Drain and rinse black beans.
- Drain green chilies.
- Corn — if canned, drain. If fresh, chop off of cobb. If frozen, can be added frozen.
- Add above ingredients and all remaining ingredients to your slow cooker and set for 4 hours on high or 6 hours on low.
Notes
Other Toppings or Add-Ins:
It’s so good, you don’t need anything, honestly! However, if you would like some of the traditional chili toppings feel free to top with:
- sour cream
- cilantro
- chopped cooked bacon
- red onion
- fresh or pickled jalapenos
- corn chips
To make on the stove top, see my directions above.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Fall Recipes, Game Day
- Cuisine: American
