Servings: 8-10 (14 cups) 1x
Scale
Ingredients
- 2 lbs. boneless beef chuck or round roast, well-trimmed and cut into 1-inch cubes
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 6 garlic cloves, peeled and minced
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
- 1 (4-ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 (28-ounce) cans fire-roasted diced tomatoes, undrained
- 3 ounces no-salt-added tomato paste (½ of a 6-ounce can)
- 1 cup low-sodium beef broth
- Optional toppings: sour cream, sliced avocado, pickled or fresh jalapeno slices, cilantro, cheddar cheese, and/or lime wedges
Instructions
- If browning the meat (this step is optional but recommended), heat the oil in a large skillet or Dutch oven over medium to medium-high heat on the stovetop. Add the beef cubes and cook for 2 to 3 minutes on one side. Flip each piece using a tong or spatula and continue the process until the meat is browned on all sides. Transfer to the slow cooker.
- Combine all ingredients (beef through broth) in a slow cooker.
- Cover and cook on LOW for 8 hours or until the beef pieces are very tender.
- Season with additional salt and pepper to taste. Serve with desired toppings.
Nutrition Information
- Serving Size: 1/8 of recipe or ~ 1 3/4 cups chili
- Calories: 281
- Fat: 8 g
- (Sat Fat: 3 g)
- Sodium: 885 mg
- Carbohydrate: 17 g
- (Fiber: 6 g
- Sugar: 10 g)
- Protein: 26 g
- Cholesterol: 76 mg