Slow Cooker Chili with Sweet Potato

Health Highlights

Ingredients

454 gm	Beef, ground, extra lean (or ground turkey)
1/2 cup	Yellow onion (Chopped)
4 clove(s)	Garlic
4 cup	Red kidney beans, canned, drained (drained and rinsed)
1 large potato	Sweet potato (diced into bite-sized pieces)
1 can(s) (28oz)	Diced tomatoes, low sodium, canned
2 can(28oz)	Crushed tomatoes canned
1 tbsp	Cumin
2 tsp	Cayenne pepper (or to taste)
2 tbsp	Chili powder
2 tsp	Coriander, ground
2 tsp	Oregano, dried
2 tbsp	Parsley, fresh
1 tsp	Nutmeg, ground
1 dash	Ground cloves

In a large skillet over medium heat, cook the beef with the onion and garlic.
Add the drained and rinsed kidney beans, and beef mixture to your slow cooker.
Add the sweet potato, diced tomatoes, crushed tomatoes, cumin, cayenne pepper, chili powder, ground coriander, oregano, parsley, nutmeg, and cloves.
Cook on low for 8 hours or on high for 6 hours.

Quick Tips:

Serve chili in a bowl or deep plate with rice, quinoa, or a nice crusty bread.
Top with Monterey Jack cheese, sour cream, and/or avocado.
Add as little or as much heat as you would like.
Mix it up and use other beans/peas/legumes, such as lentils, red beans, chickpeas, and navy beans.
This recipe freezes well, so you can save multiple servings for later!

Calories 360

Calories from fat 50

Calories from saturated fat 16.0

Total Fat 5.5 g

Saturated Fat 1.8 g

Trans Fat 0.2 g

Polyunsaturated Fat 1.4 g

Monounsaturated Fat 3.0 g

Cholesterol 44 mg

Sodium 823 mg

Potassium 1951 mg

Total Carbohydrate 55 g

Dietary Fiber 19.0 g

Sugars 14.0 g

Protein 32 g