Paleo Sweet Potato Chili

Servings: 8

Prep Time: 10

Cook Time: 35

Total Time: 45

Make this paleo sweet potato chili, and you'll never miss the beans again! This recipe is hearty, filling, and full of delicious flavor by the spoonful.

5 from 16 votes

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Ingredients

4 cups diced sweet potatoes, about 3 medium potatoes
1 ½ pounds ground beef
2 cloves garlic, chopped
2 tablespoons oil
1 ½ cups onion, diced, about 1 large onion
½ cup celery, chopped, about 1 stalk
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon cayenne pepper, optional
15 ounce can tomato sauce
15 ounce can diced tomatoes
1 cup water

Instructions

Prep:

Peel and dice the sweet potatoes into small, ½-inch cubes. Set aside.
In a small dish, measure and mix the spices and set it aside. You can also add them one at a time to the pot.

Cook:

In a 5-6 quart Dutch oven or pot, brown the ground meat over medium-high heat, using a spatula to break it up as you cook. Add the garlic and finish cooking the ground meat until it's fully cooked. Use a slotted spoon to remove the cooked beef into a bowl and drain the excess fat and liquid.
Add the oil to the pot and add the onions and celery for about 3 minutes, until the onions are golden. Add all the spices into the pot and continue cooking for another 2 minutes.
Add the cooked beef back in, the diced potatoes, the tomato sauce, and diced tomatoes with the liquid and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat to medium-low, and simmer the chili, covered, for 25 minutes.
Check on the amazing mixture every so often and stir. After 25 minutes, the potatoes should be tender.

Serve:

Ladle the chili into bowls and top with your favorite toppings.

Notes

Make this recipe in the slow cooker by browning the beef first. Once cooked, add it with all the ingredients inside a slow cooker. Cook on High for 4 hours or 6 on low, stirring the chili a few times.

Make this recipe in the instant pot by browning the beef and garlic in sauté mode. Then, add all the ingredients to the pot, mix well, close the lid, and seal the valve. Cook on high pressure for 10 minutes. Vent out the steam to release the pressure, open the lid, and give the chili a stir.

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