Happy Fall! Okay, there’s no more denying it. With football season officially starting and that cool breeze outside here in Jersey, Summer is OVER. It’s bittersweet. As much as we love fun in the sun and sand, Fall is great too. I mean how could you not love a Season filled with beautiful leaves, cozy candles, pumpkin spice lattes and apple pies!
Crock pot dinners are always my go-to on busy week days or even lazy Sundays! Chili is a family favorite, so I make it a lot. I try to switch it up every time so we get something different each time. Oh, and if you happen to be doing the Whole 30, this sweet potato & veggie chili is bean-free and compliant!
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This sweet potato chili is loaded with tons of fresh vegetables and is the perfect mix of savory and sweet. If you don’t have a Crockpot yet, get on it! It’s a Fall and Winter time ESSENTIAL! But if you don’t have one, you can also make this recipe in a regular large pot, keeping things simmered for about an hour on low heat.
Healthy Sweet Potato & Veggie Slow Cooker Recipe
- 2 lbs ground beef (I use grass-fed beef and buy it in bulk from a great company. If you live in NJ, NY or PA, check them out)
- 2 onions chopped
- 1 28 oz. can stewed tomatoes
- 1 28 oz. can tomato sauce (I love this brand)
- 4-5 cloves garlic, chopped
- 2 large sweet potatoes, peeled and diced
- 1 large zucchini, diced
- 2 carrots, peeled & diced
- 2 tsp. dried oregano
- 2 tbs. chili powder (optional. I leave this out if serving my small kids)
- 2 tsp. salt
If you’re like me, you hate the prep time cutting all those veggies. Try the Vidalia Chop Wizard to save yourself some time!
- Combine ground beef, onion, and garlic in large pan. Cook and stir over medium heat until beef is brown. Drain. (I personally leave just a little bit of the liquid in the pan and add it to the chili for extra flavor)
- Add cooked beef into your crock pot. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring.
- Set to low for 4-5 hours or high 2-3 hours. Stir occasionally.
My family loves this recipe. For the little ones, I usually serve it warm over a little mozzarella cheese on a piece of toast. We always have tons left over for the next few days, too, which is a win-win! What’s your favorite fall recipe??
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Thanks for letting me into your world awhile,
Naturally Nicole XO