Sweet Potato Paleo Chili

Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

For me, nothing screams fall, like cozy sweaters and a bowl of chili. We haven’t had many sweater days yet here in Philly, but that hasn’t stopped me from making multiple batches of chili. I am currently loving this sweet potato paleo chili that you can make on the stovetop or in your Instant Pot!

The best part about making a big batch of chili is the leftovers. I love this sweet potato paleo chili so much that I was even eating it for breakfast. If you still have any of this chili hanging around after a few days, you can freeze it and enjoy throughout the winter.

For some people, chili without beans is a major no, but for me, I prefer a paleo chili. Beans are not great for my arthritis or my digestion. I swapped some sweet potatoes for the beans. This comforting and delicious sweet potato paleo chili is also Whole30 friendly.

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Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

This Whole30 friendly sweet potato paleo chili can be made either in your instant pot or on the stovetop. The Instant Pot method is easier in my opinion because you can just set the Instant Pot and walk away. The Instant Pot or pressure cooker method also makes the sweet potatoes a little softer.

To make this sweet potato paleo chili on the stovetop you will want to use a heavy bottom pan. This is good for simmering soup for a long time. I use my cast iron dutch oven to cook all of my soups and stews including this chili.

This rich and comforting sweet potato paleo chili is perfect for a cozy evening at home or for a group during a football game. This Whole30 compliant chili is also great for meal prep. I made a big batch and froze it in freezer-friendly containers so that I can enjoy this chili whenever I want.

Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

Sweet potato paleo chili is packed with flavor on its own, but the flavor can be intensified with all kinds of toppings. My favorite chili topping is a homemade cashew sour cream. This cashew sour cream is paleo and Whole30 friendly.

I make the cashew sour cream by soaking 1 cup of raw cashews in water for a few hours. Then I drain and rinse the cashews and blend them with 1/4 cup lime juice, 1/4 cup of water, and 1/2 tsp salt in a high speed blender. I store the cashew sour cream in the fridge and use to top my chili!

Some of my other favorite chili toppings include avocado, pickled jalapeños, cilantro, and green onion. Basically anything green, creamy or cheesy makes a wonderful chili topping. If you aren’t following a paleo or Whole30 diet, Fritos always make a perfect chili topping.

Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

You only need a few basic ingredients to make this sweet potato paleo chili at home. Start with some oil, onions and ground beef. I always get my meat delivered to my home from Butcher Box.

Then you will need chili powder, cumin, oregano, salt, and cayenne pepper to spice the chili up. If you are cooking for kids or you don’t enjoy spice, I suggest leaving the cayenne pepper out. Then you will need some tomato paste and diced tomatoes for that rich tomato flavor.

The last few ingredients I throw into my dutch oven or Instant pot are a diced bell pepper, peeled and cubed sweet potatoes, and some beef broth. It is easier than you might think to make this healthy sweet potato paleo chili recipe. I put together a quick video tutorial of just how I make this. Hit play on the video below to see the whole process sped up to just one minute.

Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

You can find full instructions on how to make this sweet potato paleo chili in both the instant pot and on the stove top below. The general idea is similar for both methods. Start by sautéing the onions in some oil. Then brown the ground beef and break it up into crumbles.

At this point, if you are using an Instant Pot, you can throw all of the other ingredients into the pot. Set the top to sealing, and cook on manual for 14 minutes. When the Instant Pot beeps, manually release the pressure and remove the lid. Allow the chili to cool slightly and enjoy!

If you are making sweet potato paleo chili on the stovetop, add spices to the browned ground beef and mix thoroughly. Then add the tomato paste and diced tomatoes, mixing as you go. Finally, add in the bell pepper, peeled and diced sweet potato, and the beef broth.

Bring the chili to a boil and then reduce to a simmer. Simmer in a covered pot for at least an hour stirring occasionally. The longer you cook the chili the softer the vegetables will be and the more intense the flavor will be.

Keep reading to find the full recipe for both the Instant Pot and stovetop. If you make this sweet potato paleo chili please let me know in the comments or on Instagram.

Chili season is my favorite. Get cozy with a bowl of this sweet potato paleo chili. This can be a stovetop chili or an instant pot chili recipe. This comforting and healthy paleo chili is also Whole30 compliant.

Sweet Potato Paleo Chili - Instant Pot and Stove Top

Yield: 6 servings
Author:
prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M

ingredients:

instructions:

How to cook Sweet Potato Paleo Chili - Instant Pot and Stove Top

Instant Pot
  1. Dice the onions and pepper and peel and dice the sweet potatoes - set aside
  2. Turn the instant pot on to saute and add the avocado oil
  3. Once the avocado oil is hot add the diced onions to the pot
  4. Let the onions saute in the oil until soft and fragrant about 2-3 minutes
  5. Add the ground beef to the instant pot. Brown the ground beef with the onions for 5 minutes breaking the ground beef up into crumbles with a hard spatula or wooden spoon
  6. Turn the instant pot off saute and add the chili powder, salt, cumin, oregano, and cayenne - if you don't want it to be too spicy or are cooking for children, omit the cayenne
  7. Add the bell pepper, tomatoes, tomato paste, sweet potato, and beef broth to the instant pot
  8. Close the lid of the instant pot and set to sealing and cook on  manual for 14 minutes
  9. When the instant pot beeps manually release pressure
  10. Allow the chili to cool slightly and then scoop into bowls to serve
  11. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Stove Top
  1. Dice the onions and pepper and peel and dice the sweet potatoes - set aside
  2. Heat a dutch oven or heavy bottom pan over medium-low heat and add the avocado oil
  3. Once the avocado oil is hot add the diced onions to the pot
  4. Let the onions saute in the oil until soft and fragrant about 3-5 minutes
  5. Add the ground beef to the pot and increase the heat to medium.
  6. Brown the ground beef with the onions for 5-6 minutes breaking the ground beef up into crumbles with a hard spatula or wooden spoon
  7. Add the chili powder, salt, cumin, oregano, and cayenne - if you don't want it to be too spicy or are cooking for children, omit the cayenne - stir in the spices
  8. Add the bell pepper, tomatoes, tomato paste, sweet potato, and beef broth to the pot and stir
  9. Increase the heat to medium-high until the chili begins to boil
  10. Cover the pot and reduce to a simmer
  11. Allow the chili to simmer for at least one hour, stirring occasionally 
  12. Turn off the heat and allow the chili to cool slightly and then scoop into bowls to serve
  13. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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