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bowl of paleo sweet potato chili made in a crock pot

Crock Pot Sweet Potato Chipotle Chili {Paleo}


  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 1x

Description

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


Scale

Ingredients

  • 23 sweet potatoes (peeled and chopped). Turns out to be around 3 1/2 – 4 cups
  • 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
  • 1 cup chopped white onion
  • 22 1/2 cups broth (use 2 cups for more Chili texture) see notes for more tomato base alternative
  • 14 oz diced canned tomatoes (drained) – you can use garlic or onion flavor canned if you like
  • 23 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 3 minutes or until tender. Discard water.
  2. Brown meat in a skillet, drain grease. Place meat on plate. In the same skillet, saute onion until fragrant, about 2 minutes. Then place in browned meat and onion in the crock pot.
  3. Add your broth, canned tomatoes, sweet potato, cauliflower, 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. If you use the canned chipotle peppers, you can include some of the sauce with it to make it extra spicy! For LESS SPICY replace chipotle peppers with 1/2 cup to 2/3 cup hot chipotle salsa.
  3. For a richer flavor, substitute the broth with tomato juice or tomato puree.

INSTANT POT VERSION – Brown meat on saute setting. Drain the grease, remove meat from the instant pot. Place onion in 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. Mix and cover. Pressure cook for 18 minutes, slow release. Salt and Pepper to taste.

  • 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

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