Columbus has been my home base for 13 years. I went to college at Mississippi University for Women and decided to stay after graduating. I do leave for long stretches, though, working seasonal jobs in other states. Every few months, I pack a duffle bag, kiss my husband and cat goodbye, load the dog in the car, and drive 1,700 miles to what feels like another planet – Wyoming – where I work as a dog sled musher during the winter.

I’ve spent the past three winters (and one summer in Alaska) caring for 30 Alaskan huskies, taking guests on backcountry sled dog tours, and experiencing everything Columbus doesn’t offer: sunburn, frostbite, and snow up to my knees. The days are long, the weather brutal, but nothing compares to driving a sled behind a team of energetic huskies with the Teton Mountains in view.

The job is magical but exhausting. I lived in a tiny dry cabin with six other mushers, came in cold and ravenous, and had little energy to cook. That’s where my crock pot became a lifesaver. Chili became my go-to meal. I made a big batch each week and heated a serving daily for a quick, filling, vegetable-packed meal.

Over the years, I’ve experimented with countless chili recipes. Chili is highly customizable, a great way to use leftover produce. Today, I’m sharing my sweet potato chili. It’s hearty, packs some heat, includes ground beef and three types of beans, and is perfect as the weather cools.

You can make it quickly by layering all the ingredients in a crock pot. If you have time, browning the beef with onions, blooming the spices in olive oil, and lightly sautéing the vegetables enhances the flavor, creating a rich, hearty chili in about 30 minutes. Adjust the heat by removing jalapeno seeds and reducing cayenne.

This winter, I’ll be home in Columbus. Even without sled dogs, I’ll be making crock pot chili. It’s low-effort, high-reward, and ideal for post-Thanksgiving week when you don’t want elaborate meals.

KRISTIN’S SWEET POTATO CHILI

Ingredients:
2 lbs. ground beef (80/20)
3 tablespoons olive oil
1 large yellow onion, diced
4 stalks celery, diced
6 cloves garlic, minced
1 large green bell pepper, diced
2 jalapenos, diced, seeds optional
2 large sweet potatoes, diced
3 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons cumin
1 teaspoon cayenne pepper
1 teaspoon garlic powder
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper, to taste
1 tablespoon brown sugar
28-ounce can fire-roasted diced tomatoes
4 cans tri-blend beans, drained and rinsed
2 tablespoons ‘Better than Bouillon’ roasted beef base
4–6 cups water, until just covered
Optional toppings: sour cream, grated cheddar, green onions, tortilla chips

Directions:
■ Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook 5–7 minutes until softened. Season ground beef with salt and pepper, add to skillet, and cook until browned. Drain and transfer to a slow cooker.
■ Dice celery, bell pepper, jalapenos (seeds optional), and sweet potatoes; set aside with minced garlic.
■ In a large pot, heat 2 tablespoons olive oil over medium heat. Combine dry spices in a small bowl. Add spices to hot oil, stirring constantly 30–60 seconds until fragrant. Add diced vegetables and tomato paste, stir to coat, and cook 7–10 minutes until sweet potatoes just begin to soften. Transfer to slow cooker.
■ Add drained beans, diced tomatoes, brown sugar, and beef base to slow cooker. Stir to combine. Add enough water to just cover the mixture. Cover and cook on high 3–4 hours.
■ Taste and adjust seasoning. Serve as is or top with sour cream, cheese, green onions, or tortilla chipstomato paste and stir to coat everything evenly. Cook until the sweet potatoes just begin to soften, 7-10 minutes. Take this mixture off the heat and add it to the slow cooker.
■ Drain and rinse the beans and add to the slow cooker along with the diced tomatoes, brown sugar, and roasted beef base. Using a wooden spoon or spatula, mix everything together in the slow cooker. Add just enough water to barely cover the mixture, cover and turn the slow cooker on high for 3-4 hours.
■ Taste and adjust salt and pepper level to your liking and the chili is ready to serve!
■ Enjoy by itself or top with any toppings of your choice such as sour cream, grated cheese, green onions or tortilla chips.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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