Sweet potatoes make this chili really hearty. No one will miss the meat! Perfect for a cold night or a lazy day around the house.

Paleo: Substitute beans for 1lb of meat of your choice.

  • Prep Time
  • 4-6Servings

Ingredients

Chili

  • 2 medium sweet potatoes, peeled and cut into ½ inch cubes 

  • 1 can (15 oz.) pinto beans, drained and rinsed

  • 1 can (15 oz.) black beans, drained and rinsed

  • 1 can (15 oz.) kidney beans, drained and rinsed

  • 1 can (15 oz.) diced tomatoes, with juices

  • 1 can (6 oz) tomato paste

  • ½ yellow onion, diced

  • 2 tablespoons cumin

  • 2 tablespoons chili powder

  • 2 cloves garlic, minced

  • 1 teaspoon cayenne pepper

  • ¼ teaspoon cinnamon

  • 1 teaspoon salt

  • 1 cup water

  • 3 cups fresh flat leaf spinach roughly chopped

Toppings (optional):

  • Sour cream

  • Shredded cheddar cheese

  • Fresh cilantro

  • Tortilla chips

Preparation

Place all ingredients, except the spinach, in a slow cooker. Cover and cook on low for 6 hours. Add the chopped spinach for the last hour of cooking.

Top chili with desired toppings.

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