The big game is on, the sun has begun its descent earlier than usual, the air has that crispness that is ubiquitous with autumn, a fire crackles in the fireplace, and you serve a piping hot bowl of chili with all the fixins…
So that autumnal Hallmark moment seems rather distant to us livin’ in up with a heat index of 100+ here in Texas, BUT maybe you live elsewhere where you are closer to this picturesque scene than I am (okay, we’ve got football, less daylight, and we can make some mean chili).
With all that said, am I going to let those darn summeresque temps keep me from embracing fall now that it is FINALLY here? No way, Josue.
Normally, I love to make a mondo pot of chili on the weekend and eat off of it all week…like most soups or stews, chili’s magnificence only intensifies with each day that the flavors can party together. But y’all know there are those weekends or weeks when you need to dump stuff in a crockpot and walk away. It’s been one of those weeks, so I easily transformed my traditional sweet potato chili into a crockpot-friendly version.
The only actual cooking you have to do for this recipe is brown the meat in the skillet. That’s it. After a little vegetable chopping and can opening, you can let your crockpot do the rest of the work.
If you wanted to save even more time on this recipe, you could totally buy already chopped peppers and onion (fresh or frozen) and frozen diced sweet potatoes. That would really take this to a whole new level of simplicity.
Before I share the recipe with you, just know that this recipe does not have any beans in it. That’s for everyone’s benefit in the household. Truth be told, I personally avoid beans for a few reasons…
1) They’re a member of the legume family. Like grains, they contain phytic acid, which binds to nutrients in food making them harder to be absorbed.
2) They’re FODMAPS, which means they contain a type of carbohydrate that causes digestive discomfort to many people (myself included).
I know beans are cheap and are a solid source of protein and fiber, but I’ve noticed my life improve by cutting them out (plus a pretty wrecked stomachache if I eat too many now). That’s why I bulk up this chili with sweet potatoes instead. Still a great source of fiber with the addition of beta-carotene, Vitamin C, copper, manganese, and potassium.
If you’re worried sweet potatoes in your chili will freak out your family, let me provide you with some comfort- I live with someone who is hardcore anti-sweet potato, and I’m 99% positive he has no clue I’ve been slipping them into his chili for years.
Chili is a fantastic crowd-feeder, especially for game day or tailgates. Just leave out bowls or mugs by the crockpot with all the fixins right there and people can serve themselves whenever they want.
Some of my favorite toppers include mini cornbread muffins, blue corn chips, salsa, avocado, cilantro, and a few dashes of hot sauce. A little Greek yogurt or sharp cheddar wouldn’t hurt, either, though a small breakout may ensue for me the next day. Personally, sometimes it’s worth it.
Despite the not-so-chilliness here, this sweet potato chili will have you in the autumnal spirit in no time. Just crank down that A.C. and pretend it’s cooler. Problem solved.
Paleo Slow Cooker Chili
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
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