Smoky and deeply flavorful this chili is such a pleasure to eat! Just slightly spicy from the jalapeño and a little hint of sweetness from the sweet potato, this chili is ready for you when you come home from work thanks to the handy crock pot!
I use my crock pot constantly. I love having meals ready to go when I get home in the evening or if I need something ready in just a few hours.
It’s one of my biggest time savers and takes such little time to throw together with just a little planning ahead! This chili needs only a few hours to marinate the flavors deeply to make it a special weeknight meal!
It’s also incredibly customizable. Any type of ground meat will work (lamb, buffalo, turkey, chicken etc.). The spice levels are also completely up to you! Don’t like as much heat? Remove the seeds from the jalapeño and omit the red pepper flakes. Like a little more heat? Add another jalapeño and up the dose of red pepper flakes and smoked paprika.
Not a fan of sweet potato? No worries, substitute a normal white potato or omit! Add onions, parsnips, butternut squash or any other veggie you like! Just a quick tip: if adding any leafy veggies or cruciferous veggies like broccoli, kale or spinach, wait until the last hour of cooking so they don’t turn too mushy.
Without further ado, a recipe I make incredibly often that satisfies completely!
Paleo Jalapeño Sweet Potato Chili
(PALEO, GLUTEN-FREE, DAIRY-FREE, GRAIN-FREE, WHOLE30)
PREP TIME: 15 MINUTES COOK TIME: 6 HOURS
1 lb. ground beef
1 lb. ground turkey
½ red bell pepper, diced
½ orange bell pepper, diced
1 medium sweet potato, peeled and diced
1 medium zucchini, diced
1 jalapeño, diced
1- 14.5 oz. can diced tomatoes
1 cup chicken or beef broth
1 tsp. smoked paprika
2 tsp. chili powder
2 tsp. oregano powder
2 tsp. sea salt
1 tsp. cumin
½ tsp. red pepper flakes
Optional topping ideas:
More jalapeño slices
Corn tortilla chips
1. Heat large skillet over medium high heat and add ground beef and turkey to pan. Cook until browned and drain off extra fat.
2. Add to bottom of crock pot and add all diced veggies on top.
3. Pour in tomatoes and broth over the top.
4. Combine spices and stir in to mix until well combined.
5. Set slow cooker to slow for 6 hours or high for 2 hours.
6. Top with additional toppings and enjoy!!