Crock pot kumara chipotle chili

Did you know kumara are rich in beta-carotene, which is very effective at raising blood levels of vitamin A. It’s also very high in fiber, and tastes excellent when chopped up and baked in the oven as chips!


  • 2 -3 kumara (peeled and chopped). Turns out to be around 3 ½ – 4 cups**
  • 3 cups broth (use less for more chili texture)
  • 500 grams ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)
  • 1 tbsp olive oil
  • 400 gram diced canned tomatoes (drained). You can use garlic or onion flavour canned if you like.
  • 1 cup chopped white onion
  • 2 -3 cup chopped cauliflower (add as much or little as you’d like).
  • 1 tsp minced garlic
  • 2 chipotles in adobo, chopped, found on Spanish or Mexican foods aisle or, ½ cup to 2/3 cup hot chipotle salsa may be substituted.
  • ¼ tsp cumin
  • ½ tsp paprika
  • ¼ tsp black pepper
  • sea salt to taste
  • ½ shallot (diced) or ¼ cup red onion (optional)
  • herbs to garnish
  • optional cheese topping


  1. First chop and peel kumara. Place in a microwave safe bowl and steam with 1 tbsp water in them for 90 seconds.
  2. Next add your ground meat to the crock pot with broth and oil. (Other option is to brown meat beforehand so you do get as much grease in crock pot.)
  3. Add your tomatoes, sweet potato, onion, cauliflower and mix all together.
  4. Finally, add your seasonings and chipotle peppers with sauce.
  5. Stir and cook on high for 3 to 4 hrs.
  6. Add your shallots the last hour if you adding them.
  7. Add more paprika and or black pepper and sea salt when finished cooking if desired.
  8. Garnish with fresh herbs such as coriander or basil.