Crockpot Sweet Potato Chili (Dairy-Free and Gluten-Free) Recipe

During the winter months, I love to use my crockpot. A family favorite is my sweet potato chili. Easy to make and modify. I serve it with my homemade cornbread. Perfect for any cold night and the Super Bowl.

 

Ingredients:

  • 1 TBSP of avocado oil or olive oil

  • 1/4 cup of beef or chicken broth 

  • 1 lb. of organic turkey or grass-fed beef 

  • 1 cup of cubed organic sweet potato 

  • 1 28 oz. can of organic diced fire roasted tomatoes

  • 1 can of organic beans (kidney or great northern beans)

  • 1 TBSP of chili powder 

  • 1 tsp. of cumin 

  • 1 tsp. of paprika 

  • 1 tsp. of Celtic or Himalayan sea salt

  • 3 garlic cloves or 1/2 tsp. of garlic powder

  • 1 small organic chopped onion 

  • 1 tsp. of coconut sugar or monk fruit (optional) 

  • 1 tsp. of cocoa powder (optional)

Directions:

  1. Put all ingredients into the crockpot.

  2. Cook on low heat for 5-6 hrs. Or high for 3 hours. 

  3. Top with an avocado slice and a scoop of Organic Dairy-Free Sour Cream by Forager, or Kite Hill's Dairy-Free Sour Cream. 

  4. Serve with my homemade organic cornbread.

 
 
 
Bridget Kilpatrick