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:

• Paleo Zucchini Cornbread Without Corn
• Keto Air Fryer Fried Pickles
• Paleo Pumpkin Cornbread
• Crispy Plantain Curly Fries
• Paleo Irish Soda Bread
• Yummy Paleo Keto Bread

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!

Other recipes you might love…

• White Chicken AIP Chili
• Paleo Zucchini Cornbread Without Corn
• Instant Pot Whole30 Chili with Spaghetti Squash
• Paleo White Chicken Chili
• Paleo Buffalo Chicken Chili

Print

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%