Slow Cooker
Ground Beef-Sweet Potato Chili
Broccoli Cornbread
Ingredients
- 2 tsp olive oil
- ½ lb ground beef
- ½ green bell pepper, chopped
- ½ cup chopped onion
- 1 tsp garlic powder
- 1 sweet potato, peeled and cut into chunks
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 Tbsp chili powder
- Dash salt and pepper
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add ground beef, bell pepper, onion and garlic; cook 8 to 10 minutes or until beef is browned, stirring to crumble; drain fat.
- Transfer meat mixture to a 3-to 4-quart slow cooker.
- Stir in sweet potatoes, tomatoes, chili powder, salt and pepper.
- Cover and cook on LOW 6 hours.
Side Dish Ingredients
- 1½ cups frozen chopped broccoli, thawed
- ½ cup butter, melted
- 1 (8-oz) pkg cornbread mix
- 1 cup shredded Cheddar cheese
- ¾ cup chopped onion
- 4 eggs
- 1 tsp salt
Side Dish Instructions
- Preheat oven to 375°F.
- Coat a 13- x 9-inch baking dish with cooking spray.
- Squeeze all water out of thawed broccoli and set aside.
- Blend together broccoli, butter, cornbread mix, cheese, onion, eggs, and salt in a large bowl. Pour batter into prepared dish and bake 35 minutes.
- Reserve half for Hot Chicken Salad Bake recipe.
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