Crock Pot Sweet Potato Chipotle Chili

Video | June 2017

Crock Pot Sweet Potato Chipotle Chili


  • 2 -3 sweet potatoes**, peeled and chopped (around 3 ½ – 4 cups)
  • 3 cups broth (use less for a thicker texture)
  • 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
  • 1 tbsp olive oil
  • 14 oz diced canned tomatoes (drained). You can use garlic or onion flavor if you like.
  • 1 cup chopped white onion
  • 2 -3 cups chopped cauliflower (add as much or little as you’d like).
  • 1 tsp minced garlic
  • 2 chipotles in adobo, chopped, found in the Spanish or Mexican foods aisle, or substitute ½ cup to 2/3 cup hot chipotle salsa.
  • ¼ tsp cumin
  • ½ tsp paprika
  • ¼ tsp black pepper
  • sea salt to taste
  • ½ shallot (diced) or ¼ cup red onion (optional)
  • herbs to garnish
  • optional cheese topping


  1. First chop and peel your potatoes. Place in a microwave-safe bowl and steam with 1 tbsp water for 90 seconds.
  2. Add ground meat to the crock pot with broth and oil. (Other option is to brown meat beforehand and drain the grease before adding to the crock pot.)
  3. Add tomatoes, sweet potato, onion, cauliflower and mix all together.
  4. Add your seasonings and chipotle peppers with sauce.
  5. Stir and cook on high for 3 to 4 hours.
  6. Add shallots the last hour (optional).
  7. Add more paprika and or black pepper and sea salt to taste when finished cooking.
  8. Garnish with fresh herbs, such as cilantro or basil.

**Did you know sweet potatoes are rich in beta-carotene, which is very effective at raising blood levels of vitamin A? They are also very high in fiber. Try baking them in the oven as a tasty substitute for fries!