Sweet Potato and Chorizo Chili (Slow Cooker)

Cook: 4 hrs

Total: 4 hrs 15 mins

Prep: 15 mins

Servings: 6

Yield: 6 servings

1 (1 pound) ground Mexican chorizo

1 medium onion, diced

1 green bell pepper, diced

1 (4 ounce) can chopped green chiles

1 clove garlic, minced

1 (15 ounce) can chili beans

1 (14 ounce) can diced tomatoes with green chiles

1 large sweet potato, diced

½ (6 ounce) can tomato paste

1 teaspoon chili powder

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 bay leaf

salt and ground black pepper to taste

3 cups water, or to taste

Directions   Instructions   Checklist   Step 1   Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.   Step 2   Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.   Step 3   Cook on High for at least 4 hours. Serve in deep bowls.   A tasty twist on an old favorite. Garnish with sliced avocado, cilantro, green onion, Cheddar cheese, sour cream, or any of your favorite chili toppings!   Cook's Notes:   Substitute chicken broth for the water if desired.   For easy prep, combine all ingredients into your slow cooker, except the water/broth. Mix and add liquid to desired consistency. Cook on High for 8 hours.