Chili con carne with sweet potato. This yummy chili con carne mixes juicy meat, crunchy veggies, and tasty spices for a warm family meal. Sweet potatoes roast to caramel goodness and blend in for extra flavor. Slow-cooked for hours, it’s not too spicy but full of fun taste. Perfect for 6 people—easy and super delicious!
Serving: 6
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Ingredients
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450-750g ground meat (use more if you love lots of meat)
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3 chopped carrots
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2 chopped onions
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2 garlic cloves
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2 cans of tomatoes
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2 small cans of tomato paste
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2 chicken bouillon cubes
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2 bay leaves
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1 chopped green bell pepper
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1 chopped red bell pepper
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1/2 to 1 cup water (just enough to make it smooth, not watery)
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1 can kidney beans (drain and rinse them)
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1/2 cup red wine
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Some basil
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Some oregano
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Pepper (I skip salt, but add if you want)
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Mild or hot chili powder to your liking—I use 4-5 teaspoons mild for great taste without heat
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1 teaspoon smoked paprika
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1 large sweet potato
Con carne with Sweet potato: Directions
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Cook onions, carrots, and garlic in a pan until soft. (Note: “sc” likely means slow cooker—add there next.)
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Brown the ground meat in the pan, then put it in the slow cooker.
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Add all other ingredients to the slow cooker (skip sweet potato for now unless you’re short on time).
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Cook on high for 1 hour.
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While that’s going, roast sweet potato chunks with a bit of olive oil in the oven at 200°C—it gets a sweet, caramelized flavor that makes the chili awesome.
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Add the roasted sweet potato to the chili.
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Switch to low and cook for as long as you can (I do about 6 hours)—it’s so tasty!