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Crock Pot Paleo Sweet Potato Chipotle Chili! This beanless chipotle chili recipe is healthy but hearty, with an extra kick of spice! Made with simple ingredients.  An easy whole 30 and paleo friendly chili made in the crock pot.

Prep Time    : 15 mins
Cook Time   : 3 hours
Total Time    : 3 hours 15 mins

Servings      : 6


·      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


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.


·      If you are using cooked meat, adjust time to one hour or until veggies are cooked. Add your meat in the last 20 minutes to just reheat.
·   The canned chipotles in adobo, chopped, are found on Spanish/Mexican foods aisle or you can use 1/2 cup to 2/3 cup hot chipotle salsa
·      If you use the canned, you can include some of the sauce with it to make it more spicy! And more colorful. But be careful, it will be VERY SPICY with the sauce..
·        For a richer flavor, substitute the broth with tomato juice or tomato puree.

Recipe from cottercrunch.com

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