Crock Pot Sweet Potato Chipotle Chili

18 March 2020 Bookmark • 0

Crock Pot Paleo candy Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients you probably have already got on your refrigerator! An smooth whole 30 and paleo friendly chili made within the crock pot so that you can be equipped to serve with little attempt. immediately pot model blanketed!

But one factor is for certain, despite the fact that the holidays have handed, we're nevertheless allowed to practice using all the ones leftovers, meal planning or no longer, those kitchen sink soups, crock pot recipes, all things chili, and smooth casseroles sure do come in accessible. utilizing and playing every bit piece of seasonal produce, leftover salad bowls, ham, and so forth.

Crock Pot Sweet Potato Chipotle Chili

We don’t mess around with spice right here in Texas ya’ll. And when you add in the sweetness of nicely… sweet potatoes, to procure one KILLER blend. I mean, one SMOKEY highly spiced candy combo. you have been warned, the highly spiced component isn't always a real understatement. Haha!

But can i let you know every other mystery? I simply made this chipotle chili to try and department out a chunk while making this for own family. they're so used to conventional Texas chili or White bean Chili, which includes corn and bean as the principle starches. positive, that’s all good every now and then, however dang, we needed alternate. We wanted some SUPERFOOD greens.

INGREDIENTS:

2 –3 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
2– 2 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
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:

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.
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.
Add your broth, canned tomatoes, sweet potato, cauliflower, and mix all together.
Finally, add your seasonings and chipotle peppers with sauce. Add your bell pepper here if you are using it.
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..
Add more paprika and or black pepper/sea salt when finished cooking if desired.
Garnish with fresh cilantro and optional jalapeno.