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Crockpot Chipotle Beef and Sweet Potato Chili
Andre Lewis

Crockpot Chipotle Beef and Sweet Potato Chili

Sweet potato softens the heat of chipotle without pushing this toward dessert. Cut the cubes evenly or the small ones will disappear before the larger ones cook. The beef is browned first for safety and texture, then the crockpot does the quiet part.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 tbsp chili powder
  • 1 chipotle pepper in adobo minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned black beans drained
  • 1 1/2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 cups low-sodium beef broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp fresh lime juice

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes until the meat reaches 160°F, then drain the fat.
  2. Stir the chili powder and chipotle into the hot beef for 30 seconds.
  3. Transfer the mixture to a 6-quart crockpot and add the tomatoes, black beans, sweet potatoes, broth and salt.
  4. Cover and cook on low for 6 to 6 1/2 hours until the sweet potato cubes are tender but still visible.
  5. Stir in the lime juice and let the chili stand uncovered for 10 minutes before ladling.