This Slow Cooker Bison Sweet Potato Chili is a hearty and healthy meal that’s perfect for serving on a cold day. Sweet potatoes replace the beans in this recipe and make it a great option if you’re following the Paleo or Whole30 way of eating.
In the past week we’ve experienced summer, fall and now winter weather. Yes, winter. It’s only going to be in the 40’s today. Cold, cloudy, rainy and even a chance for some rain/snow mix as they like to call it. As you can imagine, I am not even slightly amused about the possibility of snow, no matter how small the amount, the second week in October.
I went from running in shorts and a tank top at the beginning of last week, to shorts and long sleeves near the end of the week. Now I have to put on the tights, long sleeves, gloves and an ear warmer headband for tomorrow morning’s run. The layering is one of my least favorite parts about cold weather running.
One thing I am glad about is that I made this Slow Cooker Bison Sweet Potato Chili at the beginning of last week and froze a bunch of it. I mostly did it because my dad has been in town the last few days and I wanted to have something ready for dinner tonight so I wouldn’t have to spend much time cooking while he was here.
The freezing weather tonight is just an added “bonus” and a big, hot bowl of chili will definitely hit the spot.
Unlike most chili this Slow Cooker Bison Sweet Potato Chili doesn’t have any beans in it. I can take or leave beans in my chili, but my husband is not a fan of them in his at all. I figured the sweet potatoes would be a comparable replacement for the beans as far as carbs and fiber go. Plus, they add a nice hint of sweetness to the savory and slightly spicy flavors.
I went with bison instead of ground beef one to change things up, but also for some of the nutritional perks. Bison contains less fat and calories than beef, more iron and has a stronger flavor than beef so you might not feel like you need to eat as much of it.
The chili is seasoned with chili powder, cumin, coriander, smoked paprika and unsweetened cocoa powder. Don’t worry the cocoa powder doesn’t make it takes like chocolate, it just intensifies the flavor and richness of the chili.
If you’re gluten-free, paleo or following the Whole30 way of eating this chili is totally compliant, just be sure to check the tomato products and make sure they don’t contain any sugar. It’s the perfect meal to serve on game day or a cold day when you need something warm to fill you up. Enjoy!
More Chili Recipes
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 398 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 94mg Sodium: 750mg Carbohydrates: 21g Fiber: 6g Sugar: 8g Protein: 30g