Nothing warms you up quite like a bowl of homemade chili. I love how hearty chili is while still being a relatively healthy dinner choice. And when made in a slow cooker, it’s waiting to greet you when you get home!
It’s no secret that I am a huge fan of slow cooker recipes; I have almost 30 slow cooker recipes on my blog as of this post! And chili is a perfect slow cooker meal — brown your meat, saute the onions and peppers, throw everything else in, cover, and let the slow cooker do it’s magic.
I was sent this slow cooker chili recipe from Redpack tomatoes for Slow Cooker Sausage and Sweet Potato Chili, along with a kit containing some of their yummy crushed tomatoes. I had never made chili with sweet potatoes in it before but it sounded absolutely delicious! I adapted my recipe slightly, mainly due to me using a 28 oz can of diced tomatoes instead of a 14.5 oz can (oops).
Redpack also will be hosting an awesome promotion from today, Oct. 22 to Nov. 12 during which they will give away two slow cookers a day for three weeks on its Facebook page — that’s 44 slow cookers! Just go to RedPack Tomatoes Facebook Page to enter.
Ingredients:
- 1 lb sweet Italian sausage, removed from its casings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups beef broth
- 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
- 1 (28 oz) can Repack Petite Diced Tomatoes in Juice
- 2 (15 oz) cans black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into large chunks
- 1 cup shredded Mexican cheese blend
- 1 jalapeno, minced (optional)
- cilantro leaves, chopped (optional)
Cook the sausage removed from the casings in a large saute pan over medium heat for 8-10 minutes or until browned. Drain off excess fat and add to the slow cooker.
Add the chili powder, cumin, beef broth, tomato cans (do not drain, you want all that juice!), black beans and sweet potatoes to the slow cooker, mixing to combine.
Cover and cook on low for 6 hours.
To serve, top with cheese and jalapeno if you’d like some heat.
All slow cookers act a bit differently so if this comes out too watery, you can put it on high for a bit to thicken it up. You can also prepare some rice and serve the chili over the rice.
This was really a delicious chili recipe! I loved the sweet potatoes in the chili, they worked so well with the tomatoes and sausage. This dish has flavor but is not a spicy dish, so if you like the heat, add in more chili powder or top with jalapenos! Next time I make this, I will probably add in some kidney beans as well. I love a bean-filled chili!
Note: this recipe is gluten free. Be sure to check your shredded cheese blend packaging to make sure it is gluten free before topping.
Slow Cooker Sausage and Sweet Potato Chili
- 1 lb sweet Italian sausage, removed from its casings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups beef broth
- 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
- 1 (28 oz) can Repack Petite Diced Tomatoes in Juice
- 2 (15 oz) cans black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into large chunks
- 1 cup shredded Mexican cheese blend
- 1 jalapeno, minced (optional)
- cilantro leaves, chopped (optional)
- Cook the sausage removed from the casings in a large saute pan over medium heat for 8-10 minutes or until browned. Drain off excess fat and add to the slow cooker.
- Add the chili powder, cumin, beef broth, tomato cans (do not drain, you want all that juice!), black beans and sweet potatoes to the slow cooker, mixing to combine.
- Cover and cook on low for 6 hours.
- To serve, top with cheese and jalapeno if you’d like some heat.
- All slow cookers act a bit differently so if this comes out too watery, you can put it on high for a bit to thicken it up. You can also prepare some rice and serve the chili over the rice.
What do you think?