Slow-Cooker Sweet Potato Chili
2 or 3 sweet potatoes (peeled and chopped into 1/2 inch pieces). (Approximately 3 1/2 - 4 cups)
3 cups low-sodium beef broth
1 lb ground lean beef, cooked
1 tbsp olive oil
14 oz diced canned tomatoes
1 cup chopped white onion (I use frozen)
3 cup riced cauliflower (add as much or little as you'd like)
1 tsp minced garlic
2 to 3 chipotles in adobo, chopped
1/4 tsp cumin
1/2 tsp paprika
1/4 tsp black pepper
sea salt to taste
1/2 shallot, diced
optional: shredded cheddar cheese and sour cream, for topping
Place in a microwave safe bowl and steam with 1 T. water in them for 90 seconds.
Next add your ground meat to the crock pot with broth and oil.
Add your tomatoes, sweet potato, onion, cauliflower and mix all together.
Finally, add your seasonings and chipotle peppers with sauce.
Stir and cook on high for 2-3 hrs.
Add your shallots the last hour of cooking.
Adapted from http://www.cottercrunch.com/crock-pot-sweet-potato-chipotle-chili-paleo/
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