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Slow Cooker Venison and Chorizo Sweet Potato Chili

Spicy and smoky with a hint of sweetness, this hearty and flavorful slow cooker chili recipe is guaranteed to warm you up during the winter months.
Keyword chili, slow cooker, venison
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 8
Calories 384kcal
Author The Sophisticated Caveman

Ingredients

  • 1 large sweet onion
  • 1 red bell pepper
  • 2 poblano peppers
  • 1 teaspoon avocado oil or other high heat cooking oil
  • 1 pound ground chorizo
  • 1 pound ground venison
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 (7-ounce) can chipotle peppers in adobo sauce chopped
  • 1.5 pounds sweet potatoes peeled and cubed
  • 2 cups low sodium beef stock or chicken stock
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 tablespoon fresh lime juice

For serving

  • slice avocado
  • fresh cilantro

Instructions

  • Preheat the oven to broil and adjust a rack to the upper middle position.
  • Peel and quarter the onion. Cut the peppers in half length-wise and remove the stems and seeds. Place on a baking sheet and lightly brush with avocado oil.
  • Transfer the baking sheet to the oven and broil for 10-15 minutes until the peppers are evenly charred. Remove the baking sheet from the oven and transfer the peppers to a bowl. Cover the bowl with a lid or kitchen towel and set aside.
  • Meanwhile, heat a large skillet over medium-high heat. Add the venison and chorizo to the skillet, breaking it up with a spoon. Cook, stirring occasionally, until the meat starts to brown, about 7-8 minutes.
  • Add the garlic, chili powder, cumin, oregano, cinnamon, and smoked paprika to the skillet, stiring well to combine. Cook for another 2-3 minutes until fragrant. Remove the skillet from heat and transfer the meat to a 7-quart slow cooker.
  • Once cool, dice the onion. Peel the outer skin from the peppers roughly chop them and add them to the slow cooker. Add the chipotles, sweet potatoes, beef stock, and crushed tomatoes. Season with salt and black pepper and stir well.
  • Cook on low for 8 hours or until the sweet potatoes are extremely tender. Stir in the lime juice and season with more salt and pepper to taste before serving.

Nutrition

Calories: 384kcal | Carbohydrates: 28g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 943mg | Potassium: 789mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13620IU | Vitamin C: 48mg | Calcium: 75mg | Iron: 4mg