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Above view of sweet potato paleo chili in a bowl with avocado, sour cream and green onion
Recipe

Sweet Potato Paleo Chili

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
Servings: 6 servings 1x

Ingredients

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.
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