If you’re looking for a hearty Paleo & Whole30 Chili recipe, then this one is perfect for you! It’s nutrient dense, with healthy fats, complex carbs, and veggies. This chili is a must-try if you’re sensitive to legumes and looking for a warm chili alternative during these cold months!
It’s been a while since I’ve done a Whole30. Three years, to be exact. I remember this, because right after I finished it, I got pregnant with my youngest. I really hope that’s a side effect that I skip this time!
I’ve spent the last two years overcoming my Hashimoto’s diagnosis, and then the last 8 months dealing with my Lyme disease diagnosis. So while I’ve been focusing on overhauling my food habits and been eating pretty clean for the most part, I really needed to get strict after the holidays this year. So hellooooo, Whole30.
The Whole30 really isn’t that different from my everyday diet, the biggest part being that I can’t have quinoa or sugar. I don’t have a lot of sugar usually, but I do love maple syrup in my coffee. So that hasn’t been super fun.
So since I’ve been cutting back on what I’m allowed to eat, I’ve been finding the most delicious recipes possible to make sure I don’t get bored. I can tell you, this sweet potato Whole30 chili is the best meal that I’ve tried in a long time, and I love how easy it was.
You know it was good when both of the kids had second helpings. And I may or may not have spotted one of them licking some off the table. Boys will be boys.
Sweet Potato Whole30 Chili
Sweet Potato Whole30 Chili
This sweet potato whole30 chili will warm your belly, please your family, and won't leave you bloated from legumes. And it's easy- made in the instant pot or crockpot!
Ingredients
- 2lbs grass-fed, organic ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 2 14oz cans tomato sauce
- 2 10oz cans Rotel tomatoes & green chiles
- 3 cups bone broth
- 3 large organic sweet potatoes, peeled and cubed
- 1 bag frozen organic spinach leaves
- 1/2 bag frozen bell peppers
- 4 Tbsp chili powder
- 2 tsp Himalayan sea salt
- ½ tsp black pepper
Instructions
- Saute the beef in the instant pot until browned
- Once browned, add the rest of the the ingredients to the Instant Pot, and cook on manual, high pressure for 7 minutes.
- You can quick release the pressure if you're in a hurry, or let it come down naturally.
- On the stove, brown beef until cooked through.
- Drain excess fat.
- Add beef and remaining ingredients to crockpot. Stir.
- Cook on low for 6 hours, or high for 4.
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 338 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
Saturated Fat 2 g | 10% | |
Total Carbohydrates 48 g | 16% | |
Dietary Fiber 9 g | 36% | |
Sugars 16 g | ||
Protein 27 g | 54% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
While you can make this in either the crockpot or Instant Pot, I prefer the Instant Pot way. It’s so much faster, the taste is delicious, and I love how tender everything gets in such a short period of time. The result is perfection!
Do you have a favorite Instant pot Whole30 meal?
Mmmm, I made chili the other day, and it was soooo lovely on a cold winter day! I’ve never thought of having it with sweet potatoes, but this sounds absolutely delicious! Thanks for sharing <3
It’s so yummy! Hope you get to try it!
Can I use fresh spinach and fresh bell peppers instead of frozen?
Yes Colleen! I would put the bell peppers in at the beginning, and the spinach with about an hour left ????