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)
