Ingredients:
2 Teaspoons Olive oil
1 cup diced onio, yellow or purple
3 cloves of garlic
2 cans of black beans Low sodium
2 pounds lean ground meat (beef or bison)
2 Large Sweet Potatoes (peeled & diced)
2 cans diced fire roasted tomatoes, undrained
(optional: 15 oz. can tomato sauce) **I never use this but if someone prefers more tomatoey taste then go for it.
4 oz. canned green chilies, undrained
2 tbs chili powder
1 tbs ground cumin
1 tbs unsweet cocoa powder (also optional, i didn’t use it last time)
1 1/2 teaspoon smoked paprika
1/2 teaspoon coriander
1 teaspoon kosher salt
fresh ground black pepper to taste
1/2 cup water
**Toppings: Diced Avocado & Cilantro
Directions:
1. Heat 2 teaspoon olive oil on skillet over medium-high heat. Add onion & saute 3 min, add garlic & saute 30 sec. Pour onions into slow cooker
2. return skillet to medium-high heat, add in meat of choice, season with salt & pepper. Cook until browned & break up into crumbles. Drain fat from skillet then pour the meat into slow cooker.
3. add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. cover with lid and cook on high heat for 4-5 hours or low for 6-7 hours or until sweet potatoes are fork tender.
4. Top with diced avocado, cilantro, eat & enjoy!!!
HAPPY NATIONAL CHILI DAY….WOOOOOHHHHHH!