Crock Pot Sweet Potato Chipotle Chili {Paleo}

Photo and recipe by  Cotter Crunch

Photo and recipe by Cotter Crunch


  • 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

  • 14 oz diced canned tomatoes (drained)

  • 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


  1. 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.

  2. Brown meat in a skillet, drain grease. Then place in crock pot.

  3. Add your canned tomatoes, sweet potato, onion, cauliflower, broth, 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.