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A woman's hands holding a bowl of chipotle sweet potato chili and a spoon.

Chipotle Sweet Potato Chili Recipe (Slow Cooker)


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4.9 from 30 reviews

  • Author: Lindsay Cotter
  • Total Time: 3 hours 20 minutes
  • Yield: 4 to 5 people 1x
  • Diet: Gluten Free

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

Instructions

  1. 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.
  2. 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.

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