Sweet Potato Slow-Cooker Chili | Cook Smarts

Ingredients

• 1/2 English cucumbers, chopped ((Or sub 2 Persians))
• 2 Roma tomatoes, chopped
• 4 oz Mixed greens
• 2 Tbsp Balsamic vinegar
• 2 tsp Maple syrup
• 1 tsp Dijon mustard
• 1/4 cup Cooking oil
• 3 tsp Chili powder
• 1 1/2 tsp Paprika
• 1 tsp + 1 tsp Salt
• 3/4 tsp Garlic powder
• 3/4 tsp Cumin
• 3/4 tsp Oregano
• 1/4 tsp Black pepper
• 1/4 tsp Cayenne pepper
• 4 cloves Garlic, crushed
• 3 stalks Green onions, chopped - white and green parts separated
• 1 Onions (medium), diced
• 1 1/2 lbs Sweet potatoes, chopped into 1/2" cubes
• 2 oz Mexican blend cheese, grated ((We use a Jack and cheddar mix))
• 5 oz Black or green olives, sliced
• 1 can Kidney beans (14oz / 397g can), drained and rinsed ((~2 cups of beans))
• 1 can Fire-roasted diced tomatoes (14 oz), drained ((Sub normal diced tomatoes))
• 2 Tbsp Cooking oil
• 1 can Crushed fire-roasted tomatoes (14 oz)
• 2 cups Corn kernels
• 1 Avocado, cubed
• for serving Sour cream (opt)