Sweet Potato Paleo Chili

Use this Sweet Potato Paleo Chili recipe to make a delicious paleo chili in the instant pot or on the stovetop. This is also a Whole30 chili recipe.

Fall is the perfect time for paleo chili!

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 it 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 is also a comforting and delicious Whole30 chili recipe.

Make this sweet potato paleo chili on the stovetop or in the Instant Pot!

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 healthy 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. It is a Whole30 compliant chili and 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.

Don’t forget to add some toppings to your Whole30 chili!

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. Finally, 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.

What kitchen tool and ingredients will I need to make this Whole30 chili?

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. Finally, 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.

How to make sweet potato paleo chili in the Instant Pot!

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. Then, 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. Finally, allow the chili to cool slightly and enjoy!

Or on the stovetop!

If you are making this 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.

Check out these other homemade soup recipes

• Irish Beef Stew
• Classic Vegetable Soup (Progresso Copycat)
• Whole30 Loaded Baked Potato Soup
• Creamy Chicken and Brown Rice Soup

Keep reading to find the full recipe for both the Instant Pot and stovetop. If you make this Whole30 chili please let me know in the comments or on Instagram.

Recipe

Sweet Potato Paleo Chili

★★★★★ 4.9 from 12 reviews

Sweet potato paleo chili made on the stovetop or in the Instant Pot.

Recipe By: Madeline

Prep: 10 minutesCook: 1 hour 20 minutesTotal: 1 hour 30 minutes

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Servings: 6 servings 1x

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Ingredients

• 2 tbsp avocado oil
• 2 medium yellow onions
• 1 lb ground beef
• 2 tbsp chili powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper powder
• 2 medium sweet potatoes
• 1 bell pepper
• 2 cups beef broth
• 28oz diced tomatoes
• 2 tbsp tomato paste

Instructions

Stovetop Instructions

1. Dice the onions and pepper and peel and dice the sweet potatoes and 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 to the pot and stir them in
8. Add the bell pepper, tomatoes, tomato paste, sweet potato and beef broth to the pot and stir
9. Increase the heat to 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. Stove in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. 

Instant Pot Instructions

1. Dice the onions and pepper and peel and dice the sweet potatoes and 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 3-5 minutes
5. Add the ground beef to the instant pot
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. Turn the instant pot off saute and add the chili powder, salt, cumin, oregano and cayenne to the pot and stir them in
8. Add the bell pepper, tomatoes, tomato paste, sweet potato and beef broth to the instant pot and stir
9. Close the lid of the instant pot and set to stealing and cook on manual for 14 minutes
10. When the instant pot beeps manually release pressure
11. Allow the chili to cool slightly and then scoop into bowls to serve
12. Stove in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. 

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.