This smoky slow cooker sweet potato chili makes a particularly great meal on a cool day, although it is delicious all year round. It has all of the usual chili staples like ground beef, kidney beans, and spices, but with the addition of brilliant orange sweet potatoes.
If using cooked beans, soak 1.5 cups kidney beans overnight. Then rinse and cook covered in water until softened (about 45 minutes).
Roast the corn until most pieces have a dark/charred corner, either in your slow cooker on the browning function or on the stove top. A dry pan or pot works best. Set aside corn and brown the meat (in slow cooker or on stove stop).
Combine all ingredients in the base of your slow cooker and stir to mix well. Cook on low for 8 hours (or high for 4 hours).