Slow Cooker Bison Sweet Potato & Fire Roasted Corn Berbere Chili
Total Time: 08h 00m
Hands-on Time: 00h 15m
Makes: 8 servings
This Ethiopian spice puts a totally new twist on your chili. The spicy, sweet and citrusy notes of the Frontier Berbere pair well with the sweetness of the ground bison and sweet potato. Whether you are making game day chili for a crowd or need an easy weeknight meal, you will want to double or even triple this recipe because the leftovers only get better as the flavors meld. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 2 teaspoons of Chosen Foods avocado oil
- 1 cup of diced sweet onion
- 3 cloves of grated/minced garlic
- 2 pounds of ground bison (or ground meat of choice)
- 2 large sweet potatoes, peeled & diced (approximately 4-5 cups)
- 1 bag of frozen fire roasted corn
- 2 (14.5 ounce) cans diced fire roasted tomatoes undrained
- 15 ounce can of tomato sauce
- 1.5-2 tablespoons of Frontier Co-op Berbere Ethiopian 12 Spice Blend (increasing by 1/2 tsp. until desired heat is reached)
- 1 teaspoon of Frontier Co-op smoked paprika
- 1 teaspoon of Frontier Co-op oregano
- 1 teaspoon of Frontier Co-op kosher salt
- 1 cup of beef broth or beef bone broth
- Toppings (optional):
- Fresh cilantro
- Diced avocado
- Crumbled cotija or queso fresco or cheese of choice
- Dollop of sour cream
- Pickled jalapenos
- Crushed tortilla chips
Directions
- Heat the oil in a skillet and saute the onion about 3 min, then add the garlic and saute about another 30 seconds. Pour in your slow cooker.
- Add the ground bison and saute using a wooden spoon to break it up into crumbles. Cook until browned. Pour into the slow cooker.
- Add all the remaining ingredients (minus the toppings) to the slow cooker & stir to combine. Cover with the lid and cook on low for 6-7 hours or high heat 4-5 hours or until potatoes are fork tender.
- Spoon into bowls and top with your favorite toppings.
