This lamb chili recipe is spiced with Moroccan harissa paste and slow cooked with sweet potatoes, chickpeas, and kale - a great fall gluten-free slow cooker recipe with Mediterranean flavors!
Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.
To make this in a slow cooker or crock pot, simply continue through step 2, omitting the sweet potatoes and kale. Cook on low for 8 hours. When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes.