Slow Cooker Bison Sweet Potato Chili
User Reviews
4.4
Slow Cooker Bison Sweet Potato Chili
Description
The chili begins by sautéing diced onion and grated garlic to soften their flavors, then browning ground bison until crumbled and partially cooked. These are transferred to a slow cooker along with peeled and diced sweet potatoes, canned fire-roasted tomatoes, tomato sauce, green chiles, and a blend of spices including chili powder, cumin, cocoa powder, smoked paprika, coriander, salt, and black pepper.
The mixture cooks over several hours until the sweet potatoes become tender and the flavors meld. The use of cocoa powder adds a subtle depth and richness without sweetness, complementing the lean, earthy bison meat and smoky paprika. The resulting chili has a thick, chunky texture with tender meat and vegetables in a flavorful broth.
This chili is served hot, with optional toppings of diced avocado, red onion, and fresh cilantro that add freshness and contrast. It makes a filling meal suitable for cooler weather or whenever a satisfying stew-like dish is desired.
Ingredients
- 2 teaspoons olive oil
- 1 cup onion yellow or red, diced
- 3 cloves garlic grated
- 2 pounds ground bison I used 90/10%
- 2 sweet potato peeled and diced (approximately 4-5 cups, large
- 2 diced fire roasted tomatoes undrained, 14.5 cans
- 15 ounce tomato sauce canned
- 4 ounces green chiles canned
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 tablespoon cocoa powder unsweetened
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon Coriander
- 1 teaspoon kosher salt
- black pepper fresh ground, to taste
- 1/2 cup water
- avocado red onion and cilantro for toppings, diced
Instructions
- Heat 2 teaspoons olive oil in a large and deep non-stick skillet over medium-high heat. When the oil is hot, add onion and sauté 3 minutes, then add the garlic and sauté 30 seconds longer. Pour onions into a 6 quart slow cooker.
- Return skillet to medium-high heat, add in the bison and use a wooden spoon to break it up into crumbles. Season with salt and pepper. Cook until the bison has browned (doesn't need to be completely cooked through). Drain the fat from the skillet then pour the browned bison into slow cooker.
- Add the remaining ingredients (minus the toppings) to the slow cooker and stir everything together until combined. Cover with the lid and cook on high heat for 4-5 hours or low for 6-7 hours or until the sweet potatoes are fork tender.
- Top with diced avocado, red onion and cilantro if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 750mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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