Do I need to peel the sweet potatoes?

We prefer to peel the sweet potatoes to create a soft texture, but you don’t have to! In fact, sweet potato skins contain lots of fiber and nutrients .

What else can I add to this recipe?

Feel free to mix and match any ingredients you have on hand. Corn, black beans, kidney beans, or butternut squash all make great additions.

Can I prepare ahead of time?

This recipe comes together with minimal prep time as it is. However, if needed you can chop the veggies, and store them in an airtight container in the fridge for up to two days in advance.

Crock Pot Sweet Potato Chipotle Chili

Description

Make this gluten-free, bean-free chipotle sweet potato chili recipe in the slow cooker or on the stovetop for a quick, weeknight dinner!

Ingredients

Units Scale

1 pound ground lean beef or turkey
1 small yellow onion or 1 cup chopped
2 bell peppers, diced
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon ground cumin
1 lb sweet potatoes, peeled and finely chopped
1 teaspoon chili powder
1/2 teaspoon paprika
2 chipotles with the adobo sauce, chopped or 1 Tablespoon adobo sauce from the can (see notes for substitutes)
2 Tablespoons tomato paste
14 ounces canned diced fire roasted tomatoes, drained
2 to 2 1/2 cups broth
1/4 teaspoon black pepper
Optional bay leaf
Kosher salt, to taste
Garnish – fresh chopped cilantro and sliced jalapeños
Toppings – shredded cheese and tortilla chips

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Instructions

Heat a large skillet over medium-high heat. Add the meat to the pan and brown meat for about 6 to 8 minutes. Using a slotted spoon, transfer the cooked meat into the crockpot. In the same skillet, add oil (if needed), sauté the onion and garlic until fragrant or about 2 minutes.
Add the bell peppers and cumin and mix together, scraping the pan and coating the vegetables for an additional minute on medium-high heat. Place the seasoned peppers, onion, and garlic in the crockpot on top of the meat.
Add the sweet potatoes, chili powder, and paprika, chipotle sauce, and tomato paste to the crock pot and mix to combine. Add the tomatoes and the broth (use 2 cups for thicker chili). Season with black pepper and mix to combine.
Place a bay leaf on top (if using), cover and cook on HIGH for 3 hours to 3 1/2 hours or until the sweet potatoes are tender. Remove the bay leaf and season with salt, to taste. Place on WARM for another 10 minutes until ready to serve
Once cooled, store in an airtight container in the fridge for up to 3 days.

Notes

Alternative Method – STOVE TOP – In a large pot, over medium-high heat add the meat to the pan and brown meat for about 6 to 8 minutes. Using a slotted spoon, transfer the cooked meat to a bowl. In the same pot, add oil (if needed), sauté the onion and garlic until fragrant or about 2 minutes. Add the bell peppers and cumin and mix together, scraping the pan and coating the vegetables for an additional minute on medium-high heat. Add the meat back in with the veggies, add the chipotle sauce, tomato sauce and sweet potatoes, and cook over medium low for 3-5 minutes (to allow meat/veg to absorb sauce flavors), add the broth, tomatoes, and remaining spices. Bring the pot to a quick boil to thicken the sauces, then reduce heat to low. Add the optional bay leaf, cover the pot and simmer for 25 minutes or until the sweet potatoes are tender. When done cooking, remove the bay leaf. Taste and adjust seasoning,

Substitute Tips – 1 to 2 Tablespoons hot sauce can be substituted for the chipotle sauce. Plain canned diced tomatoes may be substituted for fire roasted tomatoes, but the flavor will be less smoky.

Storage Tips – Store cooked and cooled chili in an airtight container in the freezer for up to 6 months.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: soup
Method: slow cooker
Cuisine: Mexican

Nutrition

Serving Size:
Calories: 239
Sugar: 8.1 g
Sodium: 697.1 mg
Fat: 3.8 g
Saturated Fat: 1.6 g
Carbohydrates: 25.5 g
Fiber: 3.8 g
Protein: 24.6 g
Cholesterol: 54.2 mg