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Crock Pot Sweet Potato Chipotle Chili {Paleo}

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Crock Pot Paleo Sweet Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients you probably already have in your fridge! An easy whole 30 and paleo friendly chili made in the crock pot so you can be ready to serve with little effort. 

Crock Pot Paleo Sweet Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients you probably already have in your fridge! An easy whole 30 and paleo friendly chili made in the crock pot so you can be ready to serve with little effort. 


Just letting you know this Crock Pot Paleo Sweet Potato Chipotle Chili recipe was originally published in 2015. I retested (in a different slow cooker too), rephotographed, updated content and URL. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.

Hey friends. I’m sure most of you are running around like crazy getting your New Year Started off right.  Or Maybe you are Type A and have this year’s goals planned and this month already prepped, ahem … with meal plans perhaps? You know I love that focus and new year’s challenge.

But one thing is for sure, even though the Holidays have passed, we are still allowed to practice using all those leftovers, meal planning or not, those kitchen sink soups, crock pot recipes, all things chili, and easy casseroles sure do come in handy. Utilizing and enjoying every bit piece of seasonal produce, leftover salad bowls, ham, etc.

And if you’re like me, throwing leftovers in into a pot or crock pot to make paleo chili is definitely happening on a regular basis! My instagram stories are proof! Haha.

crock pot chipotle chili

Crock Pot Paleo Sweet Potato Chipotle Chili! This chipotle Chili recipe is healthy but hearty, and has a kick of spice! A gluten free and paleo friendly chili made easy in the crock pot so you can be ready to serve with little effort .

I know I know, I’m still talking about using leftover Holiday food. And I hate mention it yet again, but we don’t like plain turkey (much). However, I’ve used ground turkey, pork, and chicken meat in this chili and it tastes DIVINE. I’ve even made it meatless too!

Yep  —> Nailed it. Crock pot Paleo sweet potato chipotle chili in more ways than one!

Crock Pot Paleo Sweet Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients you probably already have in your fridge! An easy whole 30 and paleo friendly chili made in the crock pot so you can be ready to serve with little effort. 

Crock Pot Paleo Sweet Potato Chipotle Chili! This chipotle Chili recipe is healthy but hearty, and has a kick of spice! Made with simple ingredients you probably already have in your fridge! A gluten free and paleo friendly chili made easy in the crock pot so you can be ready to serve with little effort .

 The true smokey flavor from this chipotle chili definitely comes from slow cooking the chipotle peppers.

I used this brand of chipotle peppers in an adobo sauce, but there are several in the store you can chose from. Look in the International aisle!

Crock Pot #Paleo Sweet Potato Chipotle Chili! Healthy but hearty, and has a kick of spice! #glutenfree

Crock pot Paleo sweet potato chipotle chili with pork

We don’t mess around with spice here in Texas ya’ll. And when you add in the sweetness of well… sweet potatoes, you got one KILLER combo. I mean, one SMOKEY SPICY SWEET combo. You have been warned, the spicy part is not an understatement. Haha!

But can I tell you another secret? I really made this chipotle chili to try to branch out a bit when making this for family. They are so used to traditional Texas chili or White bean Chili, which consists of corn and bean as the main starches.  Sure, that’s all good from time to time, but dang, we needed change. We needed some SUPERFOOD veggies.

Superfood as in cauliflower rice, onion, sweet potato, tomatoes, and other spices! Now combine that with ground meat and you got yourself a hearty flavorful crock pot paleo chili, not to mention whole 30 friendly.

Looking for another Vegetarian version? Check out my crock pot BBQ lentil chili or Perry’s Plate Vegetarian Paleo Chili Recipe.

 

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bowl of paleo sweet potato chili made in a crock pot

Crock Pot Sweet Potato Chipotle Chili {Paleo}

★★★★

3.3 from 298 reviews
  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 1x
Print Recipe

Description

Crock Pot Sweet Potato Chipotle Chili {Paleo, whole 30}

Scale

Ingredients

  • 2 –3 sweet potatoes (peeled and chopped). Turns out to be around 3 1/2 – 4 cups
  • 2– 2 1/2 cups broth (use 2 cups for more Chili texture) see notes for more tomato base alternative
  • 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
  • 14 oz diced canned tomatoes (drained) – you can use garlic or onion flavor canned if you like
  • 1 cup chopped white onion
  • 2 –3 cup finely chopped or riced cauliflower (add as much or little as you’d like)
  • 1 tsp minced garlic
  • 2 chipotles with the adobo sauce, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup to 2/3 cup hot chipotle salsa may be substituted
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 to 1/2 tsp chili powder (1/2 tsp will create more spice)
  • 1/4 tsp black pepper
  • sea salt to taste
  • optional 1/2 cup chopped bell peppers
  • Fresh chopped Cilantro and optional sliced jalapeno to garnish
  • Optional toppings:  Cheese, tortilla chips, etc. omit if paleo or Whole30

Instructions

  1. First chop and peel your potatoes. Place in a microwave safe bowl and steam with 1 tbsp water in them for 2-3 minutes or until tender.
  2. Brown meat in a skillet, drain grease. Then place in crock pot.
  3. Add your canned tomatoes, sweet potato, onion, cauliflower, broth, and mix all together.
  4. Finally, add your seasonings and chipotle peppers with sauce. Add your bell pepper here if you are using it.
  5. Stir and cook on high for 3-4 hrs. If you browned your meat prior then cooking time will be less. Around 1-2 hrs high, checking at 1 hour or so..
  6. Add more paprika and or black pepper/sea salt when finished cooking if desired.
  7. Garnish with fresh cilantro and optional jalapeno.

Notes

  1. If you are using cooked meat, adjust time to one hour or until veggies are cooked. Add your meat in the last 20 minutes to just reheat.
  2. The canned chipotles in adobo, chopped, are found on Spanish/Mexican foods aisle or you can use 1/2 cup to 2/3 cup hot chipotle salsa
  3. If you use the canned, you can include some of the sauce with it to make it more spicy! And more colorful. But be careful, it will be VERY SPICY with the sauce..
  4. For a richer flavor, substitute the broth with tomato juice or tomato puree.

NUTRITION INFORMATION BASED ON USING LEAN CHICKEN, TURKEY, or PORK

  • Category: main, dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 c (give or take)
  • Calories: 221
  • Sugar: 7.6g
  • Sodium: 211.2mg
  • Fat: 7g
  • Carbohydrates: 21.3g
  • Fiber: 4.9g
  • Protein: 19.3g
  • Cholesterol: 44.6mg

Keywords: crock pot chili, spicy, gluten free, paleo, whole30

 

 Plus it was just another way to bust out my crock pot again. Which we all know I’m kinda obsessed with, that and my instant pot. LIFE SAVERS!.

Okay, I won’t keep you. I know you’re busy planning/prepping/goal setting. So remember this dish next week. You know, when you are looking for an easy freezer friendly dish or easy week night dinner. Heck, its also perfect for entertaining a hungry football watching crew! A healthy whole 30 chili that feeds a ton of people. DO IT!

CHIPOTLE CHILI TO THE RESCUE!

Crock Pot Paleo Sweet Potato Chipotle Chili! This chipotle Chili recipe is healthy but hearty, and has a kick of spice! Made with simple ingredients you probably already have in your fridge! A gluten free and paleo friendly chili made easy in the crock pot so you can be ready to serve with little effort .

HOW TO MAKE CROCK POT SWEET POTATO CHIPOTLE CHILI (1 Minute video)

pCrock Pot Paleo Sweet Potato Chipotle Chili! This chipotle Chili recipe is healthy but hearty, and has a kick of spice! Made with simple ingredients you probably already have in your fridge! A gluten free and paleo friendly chili made easy in the crock pot so you can be ready to serve with little effort .

What’s your favorite type of Chili?

[clickToTweet tweet=”Crock Pot #Paleo Sweet Potato Chipotle Chili! Healthy, hearty, easy to make! #whole30 #crockpot ” quote=”Warm up with this Crock Pot Paleo Sweet Potato Chipotle Chili! “]

 

Cheers,

 

 

Crock Pot Paleo Sweet Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients you probably already have in your fridge! An easy whole 30 and #paleo friendly chili made in the crock pot so you can be ready to serve with little effort. #crockpot #chili #whole30 

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  3. Blair says

    November 25, 2015 at 6:14 AM

    The perfect slow cooker recipe! I love the sweet-and-savory combo of adding sweet potatoes to dinner. So, so good! I need to make this ASAP. 🙂

    Reply

  6. Jen says

    November 25, 2015 at 7:23 AM

    I need a bowl of that asap! This chili sounds amazing! I’m such a fan of sweet potato (or even butternut squash) in chili. Gives it just enough sweetness!

    Reply

  7. Sam @ PancakeWarriors says

    November 25, 2015 at 8:06 AM

    Cauliflower in chili – I didn’t think I could love chili more but that’s a great addition!! I’m all about sweet potatoes in my chili – we rotate between sweet potatoes and butternut squash.The sweet and heat is the perfect combo!

    Reply

  8. Shashi at RunninSrilankan says

    November 25, 2015 at 8:39 AM

    YES – a change – especially when it comes in a KILLER SMOKEY SPICY SWEET combo that looks as mouthwatering as this is needed and justified! I love a good spicy kick and this is a wonderful use of leftovers! I got me some purple sweet potatoes – I wonder if they’d work as well as sweet potatoes? Hmmm…something to ruminate on…
    Hope you and your family have a happy happy happy Thanksgiving sweet friend!

    Reply

  16. neil@neilshealthymeals.com says

    November 26, 2015 at 3:46 AM

    It’ll be another month till we get the turkey out here, but in advance of that, I’m pinning this recipe now. This would be a fab recipe to use that leftover turkey with! Thanks Lindsay. Happy Thanksgiving, hope you guys are having fun!

    ★★★★★

    Reply

    • Cotter Crunch says

      January 24, 2016 at 10:52 AM

      are you going to add meat or keep it vegetarian? I would say try low for at least 5 hours. Check meat then if you are using it. And keep on low for a few more hours until meat is cooked. If you are not using meat, then it might just take 5 hours. Does that make sense?

      Reply

      • Therese says

        October 17, 2018 at 7:14 AM

        Hi, the recipe says to brown the ground beef before adding it to the cooker. So wouldn’t the meat be all but cooked going in? I’ve heard of browning larger cuts to get a sear on the outside…but I wouldn’t think that applies to ground beef since the pieces are so small. I wonder if you can just skip the browning step? I’m new to cooking so sorry if this is a dumb question.

        Reply

        • Lindsay Cotter says

          October 17, 2018 at 4:35 PM

          No prob! Browning the meat helps release the flavors in the crock pot, plus you can drain the fat so it’s not sitting in the crock pot after it’s cooked all day. that being said, I’ve totally made this without browning the meat. 🙂

          Reply

  25. Donna says

    January 29, 2016 at 10:35 PM

    Hi, I’m planning on making this in the morning, it looks delicious, but I’m curious what needs to be added to the sweet potatoes in the 1st step. It states 1tbsp of .., but that is what I’m not sure on. Thanks

    Reply

  27. Ava says

    March 25, 2016 at 4:34 PM

    You say to put the shallots in during step 3, but then in step 6 say that they must be added 1 hour before the chili is done. Just wanted to let you and any other readers know. I’m hoping this will not ruin the chili as I can’t take them back out. Smells good though! Thanks!

    Reply

  28. Sarah heat says

    May 17, 2016 at 12:24 PM

    I just made this and it was delicious! I made it in the pressure cooker- only took 3 minutes on high pressure. Reduced the broth to 2 cups and only used 1 seeded chipotle (I’m a wimp!) Thanks for a great recipe!

    Reply

    • Erin says

      July 31, 2016 at 9:19 PM

      Did you cook the meat before putting it in the pressure cooker? I’m thinking about trying this in my Instant Pot and would love to know if you made any other modifications! Thanks!

      Reply

    • Beth R. says

      September 8, 2016 at 10:47 AM

      I just got an Instant Pot and was going to ask about this being made in pressure cooker. You followed the recipe the same, but cooked on High Pressure for 3 minutes? Was that a mistake, 30 minutes? Thank you!

      Reply

        • Beth R. says

          September 9, 2016 at 8:49 AM

          No sorry, that was a question to a comment above where someone wrote that they made this in a pressure cooker for 3 minutes. I was wondering if that was the correct time. Just received my Instant Pot yesterday and was pinning recipes to try! This is on my list but want to get the correct timing. thank you!

          Reply

          • Sarah heat says

            September 9, 2016 at 2:13 PM

            I cooked this in an old school stove top pressure cooker. There aren’t pressure variations. I browned and drained the meat in the cooker. I wilted the onions the cooker, then added everything else. I didn’t use cauliflower. I sealed the lid, brought it up to pressure, then cooked for 3 minutes. Then I did a quick release ( removing from heat and running under cold water at the sink). It was fine and tasted great. I left the peels on my sweet potatoes (scrubbed) I like the texture and the added nutrition.

  29. Amy Brown says

    May 20, 2016 at 2:01 PM

    I made this last night. It was delicious. Perfect amount of spice. I did brown the meat before adding it in at the end. Overall awesome. Thank you so much.

    Reply

  30. K.Schroeder says

    July 5, 2016 at 5:15 PM

    This looks amazing. I was really looking forward to it. I made it tonight and made the mistake of adding two cans of the chipotle chillis instead of two chillis. It is soooo spicy. What can I add to tame this down? I hate to waste the whole batch 🙁

    Reply

  31. Andrea says

    August 26, 2016 at 11:54 AM

    I made this last night. While it is summer, I have been craving a good soup or chili. This is perfect with the sweet potato. I subbed zucchini for cauliflower because we have about 20 of them on hand at all times from the garden. I definitely recommend using the shallot too. Added chunks of avocado to my 2nd bowl…amazing! Thank you for sharing this.

    Reply

  32. Linda Derby says

    September 24, 2016 at 1:16 AM

    I am not at all a cauliflower fan – can’t get past
    the smell of it when cooking – so can you just
    omit it? It seems like it would still be very good
    just not as chunky.

    Thanks!

    Reply

  33. Katie says

    September 29, 2016 at 5:02 PM

    So pumped to make this recipe tonight – but mine came out very pale and not at all “chili”-like or red like yours! It’s more like a beef and potato soup with so much broth. I only found pre-chopped chipotles so I used several spoonfuls, but everything else was exactly the same as the recipe. Not sure what happened!

    Reply

    • Cotter Crunch says

      September 29, 2016 at 5:52 PM

      Hmmm i wonder if it was the peppers? My are super red and the oil from them made the chili red. I’m so sorry! I’ll adjust the notes. I’d say less broth and just pack in more vegetables. You can also drain the tomatoes so it’s less liquid. How was the flavor?

      Reply

  34. Marcy says

    October 12, 2016 at 12:26 PM

    I’m going to make this today! I’m using ground turkey, which I will cook before adding to the crock pot. I am also leaving out the cauliflower. And I’m going to cook it on low for 5 hours or so. I hope the hubby likes it. He doesn’t really like new things. But he hates beans and loves sweet potatoes, so I’m hoping this chili will be a hit with him!

    Reply

  36. Britnie roach says

    January 11, 2017 at 10:58 AM

    On the video Cooke meat is used and then still cooked for 3 hours. I am following the video because I was kind of confused by the end note that said adjust to an hour and add meat last, hopefully it’ll turn out but if you could please clarify for next time.

    Reply

    • Cotter Crunch says

      January 11, 2017 at 11:10 AM

      Oh thanks for reminding me to update that. I will do so! sorry, ive been moving and forgot i needed to fix that. browning meat is optional for shorter cook time. Keep me posted.

      Reply

  37. Anna says

    January 15, 2017 at 6:14 PM

    Hi there! I’m currently on hour 3 of the slow cooker on high and the potatoes are still rock hard. I definitely did the steaming step in the beginning. Adding on another hour in hopes they will soften up! I browned the meat (turkey) before adding it so now I’m afraid it will get dry, but hopefully the broth and liquids will keep it moist.

    One thing to note is that the recipe says the cauliflower should be chopped, but the video shows you ricing it (and now I’m realizing the pictures reflect riced cauliflower as well). I didn’t realize this until a few hours into the slow cooker starting and I just chopped my cauliflower into little bit-sized florets, so maybe you could add the word “riced” to the cauliflower in the ingredients list? Maybe I’m the only one who got tripped up on this 🙂

    Reply

    • Cotter Crunch says

      January 15, 2017 at 7:47 PM

      thank you! Just updated it to say finely chopped or riced. Both work though. How did it turn out? Were your potatoes large? Maybe that’s what happened. Hmmm, sorry! The meat should be okay as long as it’s in the broth. If the potatoes are still hard, just turn to low until they are cooked. DOes that make sense?

      Reply

      • Anna says

        January 15, 2017 at 7:55 PM

        Yep that makes perfect sense, thanks for your quick response! The potatoes were definitely soft enough by 4 hours in. I’m currently waiting for it to cool a bit before I have a big bowl of it but I had a small taste of a potato and it was good! The cauliflower seems plenty soft. In the future I think I will try ricing the cauliflower and cutting the potatoes slightly smaller. Thanks again for this recipe and your quick response! Perfect for cold weather.

        Reply

    • Cindy says

      February 1, 2019 at 5:43 PM

      Anna I had the same issue with my sweet potatoes and they were cute pretty small. I made this last night and put it in the slow cooker on high at 6:00 and by 9:00 we had to give up and eat leftovers. I am going to put it back on tonight for a few hours and hopefully finish up the cooking.

      Reply

  38. Nicole says

    March 2, 2017 at 1:24 AM

    Hi Lindsay,

    Honestly, you’ve shared so many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!

    Reply

  39. Michelle says

    March 13, 2017 at 12:57 PM

    This was excellent! I did sneak in a tablespoon of brown sugar to cut the acidity. I used half ground beef, half ground pork. Just delicious and bet it’s going to be even better today!

    Reply

  40. Melanie says

    May 16, 2017 at 11:57 PM

    This was DISGUSTING. Tasted like meat and vegetable water with some adobo mixed in. I suggest adding more tomato purée an tomato paste no beef broth. It was so watery and not at all chili like.

    Reply

    • Cotter Crunch says

      May 17, 2017 at 8:55 AM

      Oh no! so sorry to hear that. I’ve made this so many times and always get great feedback from others. I truly am sorry you didn’t like it. I wonder if it was the adobo sauce you used? I’ll definitely add in the tomato sauce suggestion vs broth. Thank you!

      Reply

  43. Richa says

    September 6, 2017 at 7:40 AM

    Definitely not type A personality so I’m sure I’ll be running around like a headless chicken when the holidays kick in. Only hope, I have a bowl of this chilli waiting for me!

    Reply

  45. Lara says

    December 5, 2017 at 3:05 PM

    Yum! Thank you for sharing. My husband had something similar to this once and asked me if I knew how to make it. Now I just might! 🙂

    Reply

  46. Samantha Paul says

    January 10, 2018 at 3:53 AM

    Hey Lindsay….! am also reads your post but this is one of my favorite recipe, these recipe looks sooooo nice, and i love your photography, i will trying to making this. Thanks for sharing and keep shared your new ideas….!

    Reply

  54. Nicole says

    January 24, 2018 at 12:55 AM

    Have you ever tried freezing this recipe? I am looking for some freezer meals, and this looks so dang delicious! If so, any tips? Amateur here .. 😉

    Thanks!

    Reply

    • Lindsay Cotter says

      January 28, 2018 at 11:59 PM

      I think so! Just brown your meat first. DO you want to use it in slow cooker mode or pressure cook? If pressure cook, I say brown meat first, drain grease, then add the rest of ingredients. Pressure cook for 10-12 minutes and slow release after that. Let me know if you try that!

      Reply

  57. Yvonne says

    July 11, 2018 at 9:51 PM

    I loved everything about this recipe except the chipotle adobo, smokey flavor. What could you use as a substitute?

    ★★★★★

    Reply

  59. Joquim says

    July 31, 2018 at 9:10 AM

    Honestly, you’ve shared a really scrumptious recipe here and oh my gosh I’m totally drooling over it right now!

    ★★★★★

    Reply

  60. Steph says

    September 18, 2018 at 2:57 PM

    I rarely make anything in my crock pot because I’m away at work longer than I can leave it on! Could you make this in a soup pot? I’m thinking I would need to dice and roast the sweet potatoes and cook the meat first. Really want to make this for dinner one night this week!

    Reply

    • Lindsay Cotter says

      September 18, 2018 at 5:22 PM

      Sure! That shouldn’t be a problem. I would brown meat first, then remove. Add seasoning, onion, sweet potato and sauteed, then add broth, meat, cauliflower, chipotle. Bring to boil then simmer for maybe 30 min?? Or until meat and sweet potatoes are done. Try that! Keep me posted. <3

      Reply

  62. Glenda Daugherty says

    October 27, 2018 at 7:14 AM

    I just came across this recipe. I believe my family would like it but my family and friends all believe chili should have beans. Can you add beans and if so what kind?

    Reply

    • Lindsay Cotter says

      November 26, 2018 at 11:39 AM

      sure thing friend! I would saute (brown) meat first with sweet potatoes and onions. Maybe 5 minutes? Then add the rest of your seasoning and vegetables and broth. Switch to manual and pressure cook for 15 minutes, slow release. I haven’t tried that yet but I think it would work! keep me posted.

      Reply

  65. Carey says

    December 1, 2018 at 10:43 PM

    Super spicy for me! I’ve used chipotle peppers in Adobe before, but maybe this was a spicier batch? How can I tame this so we can eat it this week?

    ★★★★

    Reply

  67. Korinna says

    December 19, 2018 at 8:06 PM

    This was amazing!!! A bit too spicy for the kids but it will be going into the rotation here for sure!

    ★★★★★

    Reply

  69. Rebecca says

    January 6, 2019 at 1:42 PM

    Your serving size says 1 – how many does this actually feed? I plan to cook it this week for two and have leftovers for lunch!
    Thanks!!!

    Reply

  72. Charlene says

    March 7, 2019 at 12:43 PM

    I have one of the pickiest kids ever… he will not eat chili, most meats, etc. I doubled this recipe as I have a large family. I expected with mr picky and some family members not being home that it would easily give us dinner for 2 nights doubled. I was WRONG. Mr picky ate it for dinner and brought it to school the next day for lunch. I left it in the crockpot all day as I live out of town… it was cooking on low for 9 hrs and then “keep warm” until I got home.. .possibly a little mushier than it would normally be, but it tasted great. Managed to get 2 lunch sized portions out of the leftovers. Will definitely be making again!

    ★★★★★

    Reply

  73. Jan McAfee says

    April 3, 2019 at 6:26 PM

    This recipe was so yummy, and is sure to be a favorite around here. Please fix the sweet potato instructions, though – 90 seconds is not long enough to soften them. We ended up microwaving our servings a couple minutes, then slow cooking the chili for another hour to get them soft enough. But I will definitely fix again, thank you!

    ★★★★★

    Reply

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