By: Allyson Meyler of Reclaiming Yesterday

It can be hard to muster the energy to cook a healthy dinner after a long day. That’s why the crock pot is one of the best kitchen inventions of all time! Especially when the end result is this Sweet Potato Chipotle Chili.

Spend just a little time in the morning, and then go on with the rest of your busy day. By dinner time, the house is filled with a cozy aroma, and everyone can dig into a healthy, comforting bowl of chili with barely any effort at all.

This Sweet Potato Chipotle Chili has a spicy kick that makes it perfect on a cold night, but you can definitely adjust the heat to your family’s preference. Serve it up with some shredded cheese, sour cream, green onions, and cilantro, and you have a well-rounded meal that everyone will love!

Crock Pot Sweet Potato Chipotle Chili
Serves 6

– 1 pound grass-fed ground beef
– 2 sweet potatoes, peeled and cut into 1-inch cubed
– 2 cans Earth Fare Organic Fire-Roasted Diced Tomatoes
– 1 can Earth Fare Organic Tomato Paste (6 ounces)
– 1 1/2 cups low-sodium chicken or vegetable broth
– 1 can Earth Fare Black Beans, rinsed and drained
– 1 medium onion, finely diced
– 2-3 cloves garlic, minced
– 1 1/2 cups kale, chopped
– 2-3 chipotle peppers in adobe sauce + 2 tablespoons from the can (2 for mild, 3 for spicier)
– 1 tablespoon honey
– 2 teaspoons ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and Pepper, to taste
– Olive Oil, for sautéing

For serving:
– Sour Cream
– Cheddar Cheese, grated
– Green Onions, chopped
– Cilantro, coarsely chopped

1. Heat a pan over medium high heat and add olive oil and diced onions. Sauté for several minutes and then add the minced garlic, cooking for several more minutes. Transfer onion and garlic mixture to your crock pot.
2. Add the same pan back to the heat, and add a little bit more olive oil and the ground beef. Break the beef up with your spatula and stir it occasionally, until it is browned. Add beef to the crockpot.
3. Dice the chipotle peppers finely and add them to the crockpot along with the remaining ingredients. Stir everything to combine.
4. Cook chili on low for 6-8 hours. Serve with sour cream, cheddar cheese, green onions, and cilantro!


Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.

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