Category Archives: Soup/Stew

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!

whole30 sweet potato chili

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.

instant pot sweet potato chili
whole30 chili in a bowl

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.

slow cooker paleo chili

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!

whole30 sweet potato chili

Other recipes you might love…

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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 8 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

Serving: 1serving – makes 8 | Calories: 295kcal | Carbohydrates: 24g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 1148mg | Fiber: 7g | Sugar: 9g | Vitamin A: 205.1% | Vitamin C: 40.5% | Calcium: 10.4% | Iron: 35.7%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions.

Whole30 Asparagus Soup

With the weather warming up, I’ve been seeing a bounty of asparagus at the farmers market, and it makes me so happy! It’s one of my favorite veggies and my husband and I love it it in all forms as a side dish.

Creamy Whole30 Asparagus Soup Recipe

However, I never actually made asparagus in a soup! I’ve had asparagus soups at restaurants before and I remember enjoying them, but I’m not sure why I never thought to make it at home until now. It’s just so tasty and easy!

This paleo and Whole30 asparagus soup is a one pot dish that’s done in 30 minutes from start to finish. It uses coconut milk to add that creamy texture, and it just makes such a wonderful and light side or appetizer that goes well with any protein dish. You can even make it vegan or AIP with easy peasy substitutions.

Whole30 Asparagus Soup
Whole30 Asparagus Soup

Make It a Main Dish

If you don’t want to cook multiple dishes and want to make this Whole30 asparagus soup a main dish, you totally can! I love adding protein to my veggies soups to make them heartier and more filling. Here are some yummy additions that would go well in this soup:

I would just add these in with the coconut milk at the end and let everything simmer for about 5 more minutes before taking off heat and serving.

Even with the added protein, this dish takes about 30 minutes, and you’ll love the amazing flavor of hearty asparagus that stand out in this soup!

Whole30 Asparagus Soup
Whole30 Asparagus Soup
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Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions. 
Course Side Dish, Soup
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings
Calories 202kcal
Author Jean Choi

Ingredients

  • 2 lbs asparagus tough ends trimmed
  • 2 tbsp ghee or coconut oil for vegan or AIP
  • 2 garlic cloves minced
  • 1 yellow onion chopped
  • 1 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper omit for AIP
  • 5 cups bone broth or chicken broth (or vegetable broth for vegan)
  • 1 cup full-fat coconut milk
  • juice of 1/2 lemon or more taste

Instructions

  • Wash the asparagus and chop in half.
  • In a large saucepan, heat ghee over medium heat.
  • Add garlic and onion and sauté until soft, about 2 minutes.
  • Add asparagus, salt, and pepper, and cook stirring for 5 minutes. 
  • Pour in bone broth, cover, and let it come to a simmer.
  • Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft. 
  • Use an immersion blender to blender the contents until smooth. If you don’t have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot. 
  • Stir in coconut milk and lemon juice. 
  • Taste to add more salt, pepper, and/or lemon juice, before serving. 

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 472mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 22.9% | Vitamin C: 13.6% | Calcium: 4.9% | Iron: 21.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Instant Pot Whole30 Chili with Spaghetti Squash

This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!

Instant Pot Whole30 Chili

Hey guys, did you hear??? I’m doing the Whole30 challenge this month after dining out waaaaaay too much and indulging in a mountain of sweets over the holidays, and EVERY new recipe for this month will be Whole30-compliant!

Even though I post a lot of Whole30 recipes, it’s actually been almost 2 years since I’ve done the challenge. I do eat mostly low sugar anyway but I’m really feeling sluggish lately so I thought it was a great time to try it out again and to be more intentional with my eating.

Instant Pot Whole30 Chili Recipe

The first recipe of this month is this amazingly flavorful and easy Instant Pot Whole30 Chili. Chili without beans is actually really delicious, and I don’t think you’ll miss the beans at all. However, I do like the heartiness that beans add, so I fancied up this Whole30 chili by adding spaghetti squash threads and the result is so comforting and cozy!

Instant Pot Whole30 Chili
Instant Pot Whole30 Chili

Spaghetti Squash in the Instant Pot

If you’ve never cooked spaghetti squash in the Instant Pot before, you are missing out BIG TIME. It’s SO much easier than roasting it in the oven, and you don’t even have to cut open the squash before cooking it.

You simply place the whole thing in the Instant Pot on a steamer rack over some water, and let it do all the work for you. I don’t think I’ll cook spaghetti squash any other way.

Great For a Make Ahead Meal!

If you are like me and don’t mind leftovers, this Instant Pot Whole30 Chili is a really great to make ahead of time so you can eat it for several meals. It also freezes really well so you can even divide them into individual portions before freezing them for emergency meals!

With some of the restrictions that the Whole30 challenge comes with, I so appreciate meals like this one that I can heat up quickly when I’m hungry, so make a big batch and enjoy!

Instant Pot Whole30 Chili
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Instant Pot Whole30 Chili with Spaghetti Squash

This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 35 minutes
Pressure Building Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 399kcal

Ingredients

  • 1 small spaghetti squash
  • 1 tbsp coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 2 lbs ground beef
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne use more or less depending on your spice level
  • 1 28-oz can of diced tomatoes sugar free
  • 2 cups bone broth or beef broth
  • Jalapeño slices, lime juice, avocado, and/or cilantro for garnish

Instructions

  • Place a steamer rack in the Instant Pot, and pour in 1 cup of water. 
  • Place the whole spaghetti squash, uncut, on the rack. 
  • Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. 
  • Release the pressure immediately and open the lid. 
  • Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
  • Empty the Instant Pot, then set it to “sauté” and add coconut oil.
  • Once the Instant Pot indicates that the pot is “hot,” add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
  • Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
  • Stir in spaghetti squash threads.
  • Close the lid and set it to Manual on HIGH for 10 minutes.
  • Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
  • Taste to adjust seasoning or add more broth if the chili is too thick. 
  • Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 18g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 622mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g | Vitamin A: 46.7% | Vitamin C: 44.1% | Calcium: 9.9% | Iron: 23.2%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.