Easy Instant Pot Whole30 Sweet Potato Chili
A hearty, flavorful, and bean-free chili recipe that is sure to please any crowd! It’s packed with beef and veggies, and is also grain-free, dairy-free and gluten-free!
This chili is the perfect meal to make when you have family or friends over, and you need a filling meal that everyone will love. This chili is super flavorful with just a few spices, and it’s packed full of nutritious veggies. I love the savory and sweet combo of the ground beef with the softened sweet potatoes. Every bite is like an explosion of warm, cozy flavor that keeps you coming back for more!
Do I Need an Instant Pot to Make This Chili?
Nope! I make this chili in our Instant Pot and it comes out perfect. But don’t worry, this chili can easily be made using whatever kitchen tools you have on hand. I included instructions in the recipe to make it in a slow cooker, on the stovetop, or in an Instant Pot. You are in good hands.
Ingredients in Sweet Potato Chili:
- Extra Virgin Olive Oil: EVOO adds a source of healthy fat as well as antioxidants!
- Ground beef: You can easily sub ground beef for ground turkey or a plant-based meat alternative.
- White onion: Just one onion adds so much flavor to the chili!
- Minced garlic: I prefer using jarred or fresh garlic cloves over powder. I feel that the flavor is so much more pungent!
- Chicken broth: You could also use bone broth, vegetable broth, or beef broth (or leave it out all together!)
- Fire-roasted tomatoes: These add so much flavor and really add depth to the chili.
- Canned diced tomatoes: It just makes life a lot easier to use canned products sometimes!
- Green pepper
- Red pepper
- Sweet potatoes: You could definitely sub regular potatoes if you don’t like sweet potatoes, but I recommend giving them a try! My husband isn’t a big sweet potato fan either, but he loves this chili.
- Cumin: One of my favorite spices to add to a vegetable-dense dish! It brings out each flavor so well.
- Paprika: Another one of my favorite spices.
- Cocoa Powder: I know it sounds crazy, but unsweetened cocoa powder adds a lot of warmth to this dish! Trust me.
- Kosher salt and black pepper to taste
If you find that your chili is too watery for your taste and like it to have a thicker consistency, simply leave out the bone broth or drain the canned tomatoes before adding them to the pot.
This chili is such a warm and comforting dish that you will feel great about eating. Top it with cilantro, Greek yogurt, sour cream, cheese, or crackers of your choice! Grab a spoon, dig in, and enjoy.
Easy Whole 30 Sweet Potato Chili
Equipment
- Instant pot
- Crockpot
- Large pot
Ingredients
- 3 tbsp. olive oil, extra virgin
- 2 lbs. ground beef
- 1 white onion, diced
- 3 tsp minced garlic
- 2 cups chicken broth
- 1 28 oz can fire-roasted tomatoes, with juice
- 1 28 oz can diced tomatoes, with juice
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cups sweet potatoes, chopped
- 4 tsp ground cumin
- 4 tsp paprika
- 4 tsp cocoa powder
- 3 tsp kosher salt
- coarse black pepper, to taste
Instructions
Instant Pot Instructions
- Set instant pot to sauté function and add olive oil. Add ground beef and break up with a wooden spoon. Cook until no longer pink, about 7 minutes (or longer if your meat is frozen). Drain fat before continuing if desired.
- Add onion and garlic and cook until softened, about 3 minutes.
- Add remaining ingredients and stir. Lock Instant Pot lid and set to Bean/Chili setting for 25 minutes.
- Follow manufacturer's instructions to quick release the pressure and remove lid. Serve with desired toppings!
Slow Cooker Instructions
- Heat olive oil in large skillet on the stove over medium-high heat. Add ground beef and cook until no longer pink, about 7 minutes. Drain fat before continuing if desired.
- Add onions and garlic and cook until softened, about 3 minutes.
- Add beef, onions and garlic to slow cooker.
- Add remaining ingredients to slow cooker and stir.
- Cover with lid and cook on low heat for 5-6 hours, or high heat for 2-3 hours. Serve with desired toppings!
Stovetop Instructions
- Heat olive oil in a large soup pot on the stove over medium-high heat. Add ground beef and cook until no longer pink, about 7 minutes. Remove ground beef from the pot and drain fat if desired.
- Add peppers, onions and garlic and sauté until softened, about 3 minutes.
- Add ground beef back to the pot and stir in all remaining ingredients. Bring to a gentle boil, then reduce heat to simmer. Cover with lid and simmer for 30 minutes (or until potatoes are softened), stirring occasionally. Serve with desired toppings!
Notes
- If you want a thicker, less watery chili, leave out the chicken broth or drain the canned tomatoes before adding.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.