Crock Pot Sweet Potato Chipotle Chili {Paleo, whole 30}
INGREDIENTS
- 2 –3 sweet potatoes (peeled and chopped). Turns out to be around 3 1/2 – 4 cups
- 2– 2 1/2 cups broth (use 2 cups for more Chili texture) see notes for more tomato base alternative
- 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
- 14 oz diced canned tomatoes (drained) – you can use garlic or onion flavor canned if you like
- 1 cup chopped white onion
- 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 2-3 minutes or until tender.
- Brown meat in a skillet, drain grease. Then place in crock pot.
- Add your canned tomatoes, sweet potato, onion, cauliflower, broth, and mix all together.
