No-Bean Chili (Beef Chili)

Stove Top

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often until tender, about 5-7 minutes.
2. Add ground beef and cook until browned, breaking beef into crumbles as it cooks, about 8 minutes.
3. Add sweet potato, corn, crushed tomatoes, diced tomatoes, broth, chili powder, smoked paprika, cumin, salt, oregano, pepper and cinnamon.
4. Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper if needed.
5. Serve warm with and top with shredded cheese, cilantro, avocado, jalapeno and sour cream or Greek yogurt.

Slow Cooker

1. Begin by heating oil in a large pot, or Dutch oven, over medium-high heat. Add the onion and garlic, stir and cook for about 5-7 minutes, or until tender and fragrant. Add ground beef and cook until browned while breaking the beef into crumbles as it cooks with a wooden spoon, about 8 minutes. 
2. Add all your ingredients, including the cooked beef, onions and garlic to your slow cooker and cook on high for 4 hours or low for 7-8 hours until sweet potatoes are cooked through and tender.
3. Taste the chili when ready and add any additional salt and pepper if needed. Serve warm and add your favorite toppings.