If you precut the veggies in this, prep time goes down to about 15 minutes!
4 hours in a slow cooker on low, can be cooked on the stovetop for about 1 hour
1 tbsp extra virgin olive oil
1 medium sweet potato,peeled optional, ½ inch dice
2 onions, coarsely chopped
2 garlic cloves, chopped
1 lb organic ground beef or turkey
1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
1 medium green pepper
1 small bunch of kale, de-stemmed, roughlychopped
1 can (14.5 oz.) organic chopped tomatoes
1 can (6 oz.) organic tomato sauce
1 can (14.5 oz) organic black beans
2 tsp ground cumin
1/2 tsp ground pepper
1 tsp sea salt
2 tbsp chili powder or more to taste
1 tsp dried basil
1. Brown onions,garlic, green pepper and ground beef in a sauté pan until softened and browned.
2. Add all ingredientsto slow cooker.
3. Cook on high in slowcooker on low for 4 hours or on low for 6-7 hours.
4. Alternatively, brown ingredients in a Dutch oven. Add remaining ingredients, cover and cook on low for 1 hour or until sweet potatoes are soft when pierced with a fork.
I call this my "clean out the refrigerator" Chili. I had a lot of veggies in the fridge including some sweet potatoes, so I decided to add that to my standard chili recipe and this is what I came up with. You can also use a can of pureed pumpkin instead and "hide" the goodness. If the kale is too much, try adding spinach instead- it has a milder taste and texture. Yum!