Sweet Potato Chili
Sunday, January 6th, 2013
By: Erin Fitz
Servings: 4 to 6
1 tablespoon extra virgin olive oil
1 lb lean beef roast (cut into 1/2-inch pieces) or lean ground beef , or venison
1 cup coarsely chopped yellow onion
1 lb sweet potatoes, peeled and diced into 1/2- inch pieces (about 4 cups)
1 (28 ounce) can organic diced tomatoes, undrained
2-3 cloves fresh garlic, minced
½ teaspoon chili powder
½ teaspoon cumin
1/8 to ¼ teaspoon red pepper flakes,1/8 teaspoon (or to taste) cayenne pepper
I teaspoon Celtic sea salt
Stove top Method
In a large pot or Dutch oven heat the oil over medium-high heat. If using roast, sear it lightly browned on all sides. If using ground beef, cook thoroughly until no longer pink. (You can drain off any excess fat after cooking, although it will not be necessary if using a good lean beef or venison.)
Add onion and cook 2-3 minutes, or just until softened.
Add sweet potatoes, diced tomatoes, garlic, spices and salt; stir well.
Cover and reduce heat to low or to a temperature that allows mixture to slightly simmer. Cook 45 minutes to an hour, stirring occasionally, or until potatoes are cooked through and meat is tender.
Slow cooker Method
Cook meat and onions in a large pot or pan as directed above. Once the meat is seared or cooked, use a slotted spoon to move the mixture into a large slow cooker.
Add remaining ingredients, stir well, and cook low for 4 to 6 hours.
Notes; This recipe doubles easily!