Description
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 whole30 and paleo friendly chili made in the crock pot so you can be ready to serve with little effort. Instant pot version included!
Ingredients
- 2 to 3 sweet potatoes, peeled and chopped (about 3 1/2 – 4 cups)
- 1 pound ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
- 1 cup chopped white onion
- 2 to 2 1/2 cups broth (see notes for a more tomato base alternative)
- 14 ounce diced canned tomatoes, drained (see notes)
- 2 to 3 cups finely chopped or riced cauliflower
- 2 chipotles with the adobo sauce, chopped or 1/2 to 2/3 cup hot chipotle salsa
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- Kosher salt, to taste
- Optional 1/2 cup chopped bell peppers
- Garnish – fresh chopped cilantro and sliced jalapeños
- Toppings – shredded cheese and tortilla chips
Instructions
- Place the chopped sweet potatoes and 1 Tablespoon water in a microwave safe bowl and steam for 3 minutes or until tender. Discard water.
- Brown meat in a skillet, drain the grease. Place meat on a plate. In the same skillet, sauté the onion until fragrant or about 2 minutes. Place the browned meat and onion in the crock pot.
- Mix in the broth (use 2 cups for thicker chili), diced tomatoes, cauliflower and sweet potatoes.
- Stir in the chipotle peppers with sauce, garlic, cumin, paprika, chili powder, black pepper, salt and optional bell pepper.
- Cook on HIGH for 3 to 4 hours. When done, add more paprika and/or black pepper and salt, if desired. Garnish with fresh cilantro and optional jalapeno.
- Once cooled, store in an airtight container in the fridge for up to 3 days.
Notes
Alternative Method – INSTANT POT VERSION – Brown meat on SAUTE setting. Drain the grease, remove meat from the instant pot. Place onion in the instant pot and cook on SAUTE setting for 2 minutes. Add the meat, sweet potato (no need to steam), cauliflower, broth, spices, and chipotle peppers. Stir together ingredients, lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 18 minutes then allow a natural release for 12-15 minutes. Salt and Pepper to taste.
Cooking Tips – If you are using precooked meat, adjust time to one hour or until veggies are cooked. Add the meat in the last 20 minutes to reheat. The canned chipotles in adobo are found in the Spanish/Mexican foods aisle. If you use the canned chipotle peppers, the more sauce used the more spicy the chili. For LESS SPICY chili replace the chipotle peppers with 1/2 cup to 2/3 cup hot chipotle salsa. For a richer flavor, substitute the broth with tomato juice or tomato puree.
- Prep Time: 15 min
- Cook Time: 3 hours
- 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