Slow Cooker Beef-and-Sweet Potato Chili

I love sweet potatoes, but not in this recipe.  Leaving the skins on overpowered the sweetness of the potatoes and they were still undercooked, even after 7 hours!  Perhaps I didn't chop them small enough.  Also, there was too much liquid - it was more of a soup than a chili.  It might help to cut back on the beef stock and drain the tomatoes.  I like spicy food, but I would use less chili powder, if I were making this again, which I'm probably not.

8 servings

13 calculated points

Any Red Blend

Ingredients

• 1 pound 90% lean ground sirloin
• 4 cups (3/4-in.) cubed unpeeled sweet potato (about 1 1/4 lb.)
• 2 1⁄2 cups unsalted beef stock
• 2 cups chopped yellow onion
• 1 ⁄4 cup unsalted tomato paste
• 2 tablespoons chili powder
• 1 1⁄2 teaspoons kosher salt
• 1 1⁄2 teaspoons ground cumin
• 1 ⁄2 teaspoon ground red pepper
• 8 garlic cloves minced
• 2 (14.5-oz.) cans unsalted diced tomatoes, undrained
• 1 (15-oz.) can unsalted black beans rinsed and drained
• 4 ounces sharp cheddar cheese shredded (1 cup)

Directions

Heat a large nonstick skillet over medium-high. Add beef to pan; cook, stirring often, just until crumbled and mostly browned, about 3 minutes. (Beef will not be fully cooked.) Remove from heat. Combine sweet potatoes and next 10 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on LOW 7 hours.  Ladle chili into 8 bowls; top with cheese.