During these “cold months” we like to enjoy some hearty chili to keep us full throughout our day. This chili has proven to do just that with the non-traditional sweet potato added to the ingredient list.
2 lbs. ground bison (may substitute 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 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 bison 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.
Credit: Jessica and Stacie, Whole30