Sweet Potato Slow-Cooker Chili

Name: Sweet Potato Slow-Cooker Chili
Total time: 390 min
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)

mealplans.cooksmarts.com

It seems silly to make a big batch of chili and to only eat it once, so we're going to spread our chili across two meals. Enjoy as a standard chili the first ni

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Slow cooker
Skillet
Dutch oven
Mixing bowl
Whisk
Chef's knife
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Measuring spoon
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Grater
Can opener
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Wooden spoon
Spatula
Serving bowl
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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)