Slow Cooker Bison Sweet Potato Chili
This Slow Cooker Bison Sweet Potato Chili is a hearty and healthy meal that's perfect for serving on a cold day.
Servings: 8 servings
Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion yellow or red
- 3 cloves of garlic grated
- 2 pounds lean ground bison, I used 90/10%
- 2 large sweet potatoes, peeled and diced (approximately 4-5 cups)
- 2 14.5 cans diced fire roasted tomatoes, undrained
- 15 ounce can tomato sauce
- 4 ounces canned green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon coriander
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1/2 cup water
- Diced avocado red onion and cilantro for toppings
Instructions
- Heat 2 teaspoons olive oil in a large and deep non-stick skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Pour onions into a 6 quart slow cooker.
- Return skillet to medium-high heat, add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn't need to be completely cooked through). Drain the fat from the skillet then pour the browned bison into slow cooker.
- Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
- Top with diced avocado, red onion and cilantro if desired.
Video
Nutrition
Calories: 398kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 750mg | Fiber: 6g | Sugar: 8g