Slow Cooker High-Protein Beef, Sweet Potato & Cabbage Chili
Cozy, protein-packed and hands-off: turkey-style chili vibes using leaner ground beef, loads of in-season cabbage for volume, and sweet potato for a hearty finish. You get a big bowl of comfort without hovering over the stove.
Back to full listIngredients
- Kroger® 85/15 Ground Beef Tray 1 LB (sale) 1 lb ground beef $6.99
- Green Cabbage (in-season winter) 1/2 small head cabbage (~12–16 oz), chopped $0.99/lb
- Healthy Fresh Produce Sweet Potato 1 medium sweet potato (~10–12 oz), peeled and 1/2-inch diced $1.50
- Jumbo Yellow Onions 1 medium onion, diced $0.99/lb
- Spice World® Fresh Diced Garlic 2 tsp (or 3–4 cloves garlic), minced $3.49
- Kroger® Pork and Beans (optional, for extra protein/fiber) 1 can (16 oz), drained slightly $0.99
- Canned diced tomatoes (not listed) 1 can (14–15 oz)
- Beef broth or water 1 cup
- Chili powder 2 tbsp
- Ground cumin 1 1/2 tsp
- Smoked paprika 1 tsp
- Dried oregano 1 tsp
- Kosher salt 1 1/2 tsp, divided (to taste)
- Black pepper 1/2 tsp
- Hot sauce (optional) to taste
- Optional toppings: chopped parsley, lime, Greek yogurt/sour cream, shredded cheese as desired
Instructions
- Stove prep (10 minutes): Dice 1 medium onion. Mince 2 tsp garlic (or 3–4 cloves). Peel and dice 1 medium sweet potato into 1/2-inch cubes. Chop 12–16 oz green cabbage.
- Brown the beef (stove): Heat a skillet over medium-high heat. Add 1 lb ground beef and cook until no longer pink, 6–8 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Drain excess fat if desired.
- Load the slow cooker: Add browned beef to the slow cooker. Add diced onion, minced garlic, diced sweet potato, and chopped cabbage.
- Season and add liquids: Stir in 2 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp kosher salt, 1 can (14–15 oz) diced tomatoes, and 1 cup broth or water. If using, add 1 can (16 oz) Kroger Pork and Beans (drain just a little so it’s not too soupy).
- Cook (slow cooker): Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until sweet potato is tender and cabbage is silky.
- Finish and adjust: Taste and add more salt (up to ~1/2 tsp) and hot sauce to your heat preference. If it’s too thick, add a splash of water; if too thin, crack the lid and cook 15–20 minutes more on HIGH.
- Serve: Ladle into two big bowls (you’ll likely have leftovers). Top with parsley and a dollop of yogurt/sour cream or a little cheese if you like.
Health notes: ~650–850 kcal per serving (depends on beef fat %, beans, and toppings). Very high protein and fiber; cabbage boosts micronutrients and satiety. For lighter: choose leaner ground beef and go easy on cheese/sour cream toppings.
Drink pairing: Chili + spice wants fruit and freshness, not too much oak. - Best styles: Grenache-based red blend; Zinfandel (lighter style); Tempranillo joven - Georgia-friendly pick: Chateau Elan red blend (GA) if available; otherwise a juicy Grenache blend.