Easy Whole 30 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!
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.