SLOW COOKER BEEF CHILI

INGREDIENTS:

• 1 tablespoon avocado oil
• 2 small yellow or sweet onions, chopped
• 4 cloves garlic, minced 
• 2 pounds lean ground beef or bison
• 2 poblano peppers, seeded and chopped
• 1 sweet potato, peeled and diced small (1/4”-1/2”)
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 2-3 cups low sodium chicken broth
• 1 28-ounce can crushed tomatoes
• 1 jar MNMLST Pizza Sauce
• 2 tablespoons maple syrup
• Cheddar cheese, avocado, green onions and cilantro, for serving

INSTRUCTIONS:

1. Heat a large skillet over medium heat and add the oil. Add the onion and sweet potato and cook for about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook for another minute. Use your hands to crumble the ground beef or bison into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef/bison is browned, add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Give it a good stir and let cook for about a minute or two. Remove the skillet from the heat.
2. Transfer the beef/bison mixture to the bowl of your slow cooker. Add 2 cups chicken broth, the tomatoes, pizza sauce, maple, and stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth to thin.
3. Top with cheddar cheese, avocado and fresh cilantro and serve!