Nothing beats coming home to a house filled with the great smell of an already prepared dinner. I love the slow cooker! Granted I’ve made a few recipes over the years in the slow cooker that weren’t a hit. In 2013 I actually did a “Crock Pot Project” where I tried 1-2 new slow cooker recipes per week. I don’t recall exactly how long I kept that up, but it was a while. You can select “Crock Pot Project” from the Post Topics drop down at the bottom of the page to learn more.

Chili is usually a safe bet in the slow cooker and this recipe didn’t disappoint. It had sweet potatoes so you can pretty much guarantee I’d be a fan. 😉

1 lb. grass fed ground beef
28 oz. can diced fire roasted tomatoes
6 oz. tomato paste
8 oz. chicken stock
1 large sweet potato diced (approximately 2 cups)
1 diced red pepper
1 diced yellow onion
1 TBS olive oil
1 tsp minced garlic
1 TBS chili powder
1/2 TBS cumin
1/2 TBS oregano


  1. Add the ground beef to a skillet over medium heat and cook while crumbling to break meat up until no longer pink. Add the cooked meat to slow cooker
  2. Add the olive oil to a saute pan over medium heat. Add the peppers and onions and saute until softened. Add to the slow cooker.
  3. Add the diced tomatoes, paste, garlic, stock and spices to slow cooker and mix ingredients.
  4. Add the cubed sweet potatoes and mix again.
  5. Cover and cook on low for 4-6 hours.

*This recipe yielded 76 oz. for me. I called it seven 11 oz. servings for approximately 300 calories per serving.

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