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
- First chop and peel kumara. Place in a microwave safe bowl and steam with 1 tbsp water in them for 90 seconds.
- 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.)
- 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 3 to 4 hrs.
- Add your shallots the last hour if you adding them.
- Add more paprika and or black pepper and sea salt when finished cooking if desired.
- Garnish with fresh herbs such as coriander or basil.