Gluten free, dairy-lactose-casein free, soy free, nut free
Prep Time: 25 minutes
Cook Time: 4-5 hours
Serves: 10-12 servings
4 medium to large sweet potatoes
2 (14.5 ounce) cans of diced, chili-style tomatoes
1 (12 ounce) can tomato paste
1 medium onion, diced
1/2 cup celery, chopped
1 1/2 T chili powder
1 1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 pinch cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
1 pound ground beef
1 (14.5 ounce) can black beans, drained and rinsed
1 1/2 cups frozen yellow corn
Place sweet potatoes, chili-ready diced tomatoes, tomato paste, onion, celery, chili powder, cumin, cinnamon, cayenne pepper, garlic powder and onion powder in a slow cooker. Cook on high for three hours, stirring occasionally.
In a large skillet over medium-high heat, brown the ground beef. Salt and pepper to taste. Drain the meat. Add browned meat, black beans and frozen corn to the slow cooker gently to combine all ingredients. Too much stirring will break apart the sweet potato pieces. Reduce the slow cooker to low for an additional one to two hours or until the sweet potatoes are tender. Serve warm.
Garnish with avocado slices, cilantro, shredded cheese and a dollop of sour cream. To reduce some of the heat, especially for kids or people with milder taste, omit the cayenne pepper and reduce the chili powder by a 1⁄2 tablespoon.