Category Archives: Egg Free

Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, or Stovetop)

This delicious and comforting Whole30 sweet potato chili is easy, healthy, and can be made in the Instant Pot, the slow cooker, or on the stovetop!

I can’t ask for anything better than a good, hearty chili on a crisp Fall day. Not only is a delicious chili warming and comforting, it’s an easy soup to make that’s easily customizable with the ingredients and spices. I personally love a grain free, paleo chili without beans, so I added sweet potatoes instead in this Whole30 version and it’s such an amazing alternative!

Whole30 Sweet Potato Chili Recipe

Adding sweet potatoes in this chili is such a great addition both texture and flavor-wise. It adds bulk in the soup that beans do in the classic version, and the sweetness also balances out the spiciness of the paleo chili in the most wonderful way.

Also, this Whole30 and paleo sweet potato chili is so easy to make! You can make Instant Pot sweet potato chili (my favorite method), or use the slow cooker or just cook it on the stovetop. All three of these methods require minimal active cooking, and most of the time is spent in simmering the ingredients together to meld the flavors together.

How To Make Whole30 Sweet Potato Chili

All three of the methods are very similar in the steps. You sauté the hardy veggies first to bring out the flavor, then brown the meat with them, and finally add the rest of the ingredients to simmer together. At the end, you can taste to adjust seasoning, and add your favorite garnishes to add a bit of crunch and additional flavor.

I usually make Instant Pot sweet potato chili, because it’s the quickest method. I’m not always the best at planning my meals ahead of time so I love that it’s just 10 minutes of cook time when I need to whip up a yummy dinner at the last minute. Plus, you only have to clean up the inner pot once you are done!

The slow cooker and the stove top methods for this Whole30 and paleo sweet potato chili are also very easy, but they do take a bit longer. However, this paleo chili will still turn out super tasty no matter how you want to cook it, because it’s such a forgiving recipe if you want to substitute or omit the spices or the veggies.

What to Serve With Paleo Sweet Potato Chili

I’ve eaten this Instant Pot sweet potato chili alone many times and it’s so delicious and satisfying on its own! I didn’t feel like I was missing anything.

However, if you are not doing the Whole30 challenge and you want something a little extra, these are some of my favorite foods to serve with this paleo chili:

How To Store and Freeze This Chili

I love to make a huge batch of this Whole30 sweet potato chili and save the leftovers for emergency food. It such a great freezer friendly meal that reheats well. Just separate into individual portions in a freezer-friendly containers, and you can freeze them for up to 3 months!

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Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, Stovetop Options)

This delicious and comforting Whole30 sweet potato chili is easy, healthy, and can be made in the Instant Pot, the slow cooker, or on the stovetop!

Course Main Course, Soup

Cuisine American

Keyword beanless chili, instant pot chili, instant pot paleo chili, instant pot sweet potato chili, instant pot whole30 chili, instant pot whole30 soup, paleo chili, Paleo sweet potato chili, slow cooker paleo chili, whole30 soup

Prep Time 10 minutes

Cook Time 20 minutes

Servings servings

Calories 295kcal

Ingredients

1 tbsp avocado oil
1 large onion chopped
2 stalks of celery sliced
2 large carrots chopped
2 lbs lean ground beef
4 garlic cloves minced
2 medium sweet potatoes cut into 1/2 inch chunks
1 red bell pepper diced
3 tbsp chili powder
3 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp sea salt
2 tsp ground black pepper
1/2 tsp cayenne pepper omit if you don't like spicy chili
28 oz crushed tomatoes canned
4 cups bone broth or beef broth or chicken broth
1/4 cup tomato paste
Optional: Avocado slices, jalapeno slices, cilantro, chopped red onion, lime slices, and/or coconut cream for garnish

Instructions

Instant Pot Method

Set the Instant Pot to Sauté. Once it indicates that it's "hot", add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
Turn off the Instant Pot and add the rest of the ingredients (except garnishes). Stir together.
Close the lid, seal, and set on MANUAL for 10 minutes.
Once it beeps to a finish, quick release the vent.
Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Slow Cooker Method

In a large skillet over medium heat, add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
Transfer to a slow cooker and add the rest of the ingredients.
Cover and cook on low for 6 hours, or until sweet potatoes are tender.
Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Stovetop Method

In a large saucepan over medium heat, add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
Add the rest of the ingredients (except garnishes), stir together, and raise the heat to medium high to bring to a boil.
Reduce the heat to medium low to simmer and cook for 15-20 minutes, until the sweet potatoes are tender.
Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Notes

To freeze, cool completely and separate into individual portions in freezer-friendly containers. Store in the freezer for up to 3 months.

Nutrition

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Vegan & Paleo Banana Pudding (Egg Free, AIP Option)

This delicious and easy paleo banana pudding is egg free, vegan, and tastes just like the real deal! You’ll love this creamy and decadent treat, along with the homemade vanilla wafers to go with it.

The first time I had banana pudding was when I was living in NYC during college. My friends and I used to frequent Magnolia Bakery quite often, and while were they famous for their perfect cupcakes, we were especially obsessed with their seriously amazing, perfectly textured banana pudding. I was hooked and I remember walking for 45 minutes there and back to get my fix two times a week.

Vegan & Paleo Banana Pudding Recipe

While I can’t enjoy that same banana pudding anymore filled with all the dairy and gluten that I’m sensitive to, I made a pretty amazing copycat recipe with this vegan and paleo banana pudding that brings me right back to my college days. It’s thick and creamy without using eggs, and it’s plenty sweet enough without added sugar (though you can sweeten it a bit more if you’d like).

Not using eggs makes this vegan banana pudding recipe a breeze to make because you don’t have to temper the eggs like in the traditional bread pudding recipes. The texture is still so thick and creamy still, so I highly recommend you trust and try it out!

How to Make This Easy Gluten Free Banana Pudding Recipe

Like I mentioned, this vegan bread pudding recipe takes so much less work than traditional bread pudding recipe. There are just 3 easy steps involved:

All the main ingredients are placed in a blender and blended until smooth.
You then transfer the mixture to a saucepan and then heat it up to reduce and thicken. The arrowroot starch will help with that.
Then, to thicken even more, it’s chilled in the refrigerator for a few hours and the texture will be so much like the real deal, you won’t be able to stop eating it!

Super easy, right? You’ll be surprised that this paleo bread pudding is lower in sugar and missing all the common allergens when you taste it.

Tips For Making This Vegan Banana Pudding Recipe

If you don’t have arrowroot starch on hand, you can use tapioca starch to substitute. Definitely do NOT leave out the starch, as that’s what helps the pudding thicken.
I highly recommend you make my paleo and vegan vanilla wafers beforehand so you can serve them with this paleo banana pudding. The crumbly bites of the cookies in between the creamy pudding really is SO heavenly.
I found that using ripe bananas and reducing them made this gluten free banana pudding recipe sweet enough and I didn’t feel the need to add any more sweeteners. However, if you love sweeter desserts, you can add coconut sugar to the mixture.
Be creative with the toppings! I like to add sliced bananas and chopped pecans for that buttery crunch but you can add any kind of toppings that you prefer, like nut butter, granola, coconut flakes, and more.
For the AIP option, just substitute the vanilla extract with vanilla powder. You would also need to omit the vanilla wafers as well as any nut toppings. It’ll still be really delicious and you can add some toasted coconut chips for that yummy crunch!
This paleo banana pudding will last chilled in the refrigerator for 4-5 days so feel free to make it ahead of time if you are serving it on a specific day.

I really hope you enjoy this vegan banana pudding recipe! I’m honestly so proud of how it turned out and I made it 3 times already because I just can’t get enough.