This hearty sweet potato chili is a must-try if you’re looking for a Paleo or Whole30 alternative to your favorite comfort food, and craving a warm dish during these cold months!

I’ve spent the last four years overcoming my Hashimoto’s diagnosis and figuring out how to beat Lyme disease.  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.  

This Whole30 and Paleo sweet potato chili has been perfect for filling our plates and our tummies without filling my days with prep-work and cooking!

Why this Paleo sweet potato chili is a crowd pleaser

• It’s really healthy, without sacrificing flavor.  I always make it if I need a big meal that I’m sure will please our guests, and it hasn’t let me down yet!
• This sweet potato chili is so simple.  It only takes about 15 minutes of prep time, and largely cooks on its own.  Put it in the Instant pot, set it, and forget it!
• It’s a family favorite in our house, but we can’t currently eat sweet potatoes since we are on GAPS.  I substituted butternut squash for the sweet potatoes and it’s delicious!

The Process:

• In the Instant pot, brown the ground beef, onion, and garlic.
• Once the meat is cooked and the onions are translucent (and smelling delicious), add the chopped sweet potatoes, tomatoes and sauce, frozen spinach, broth, and spices.

• Stir thoroughly to make sure that the sweet potatoes are fully submerged in broth, and put the lid on the Instant Pot.
• Make sure the valve is closed, and cook on “Soup” or “Stew” for 7 minutes.
• After it’s done cooking, you can release the Instant Pot valve and let it come back down to normal pressure.
• Stir it while it cools down, to make sure that everything is cooked evenly.

Can I make this in the slow cooker?

Yes!  This recipe can easily be made in a crockpot if you don’t have an Instant Pot.  Just follow these instructions:

1. On the stove, brown beef with the onions and garlic until cooked throughly and onions are translucent.
2. Add the beef and onions/garlic to the slow cooker.
3. Next, add the remaining ingredients to the beef in the crockpot.
4. Stir thoroughly, making sure that the sweet potatoes are submerged.
5. Put the lid on the crock pot.
6. Cook on low for 5-6 hours, or high for 3-4.  Be sure to stir every hour or so.

Notes from the Cook

• This chili would be delicious with either quinoa or rice, if you don’t need it to be paleo. In order to add rice or quinoa, rinse 1 cup of the grain of your choice and add to the Instant Pot at Step 3, prior to cooking.  Cook as normal.
• You can also use cauliflower rice instead of normal rice.  If you want to use that, then be sure to add it as the last step, and then just let the heat from the chili warm the cauliflower rice thoroughly.
• If you don’t have (or don’t like) sweet potatoes, you can use butternut squash or acorn squash.  Follow the same directions as with the sweet potato, and enjoy a GAPS friendly chili!
• Make sure to cut the sweet potato (or butternut squash) into small cubes.  If the cubes are too large, they may still be hard on the inside once the Instant Pot is done cooking, and it won’t be as good.  Small cubes ensure that it will be cooked evenly.
• Add a little bit of cayenne if you want a kick!  I don’t personally love spicy chili, but my husband does.  This seasoning is a favorite of his for when I make this sweet potato chili.

YOU MAY ALSO LIKE THESE RECIPES:

• Hearty Cabbage Bacon Soup
• Roasted Pumpkin Soup
• Curried Butternut Squash Soup
• Loaded Baked “Potato” Soup

Print Recipe

4.34 from 6 votes

Whole30 Paleo Sweet Potato Chili

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Dinner

Cuisine: American

Keyword: gaps chili, paleo chili, sweet potato chili, whole30 chili

Servings: 12 servings

Calories: 269kcal

Author: Stefani

Ingredients

• ▢ 2 pounds ground beef (organic and grass fed is best!)
• ▢ 2 14 oz cans diced tomatoes
• ▢ 2 14 oz cans tomato sauce
• ▢ 1 large onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 bag frozen spinach
• ▢ 3 large sweet potatoes
• ▢ 2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 2 tbsp chili powder
• ▢ 3 cups broth

Instructions

• In the Instant pot, brown the ground beef, onion, and garlic
• Once the meat is cooked and the onions are translucent (and smelling delicious), add the chopped sweet potatoes, tomatoes and sauce, frozen spinach, broth, and spices.
• Stir thoroughly to make sure that the sweet potatoes are fully submerged in broth, and put the lid on the Instant Pot.
• Make sure the valve is closed, and cook on "Soup" or "Stew" for 7 minutes.
• After it's done cooking, you can release the Instant Pot valve and let it come back down to normal pressure.
• Stir it while it cools down, to make sure that everything is cooked evenly.

Notes

• This chili would be delicious with either quinoa or rice, if you don't need it to be paleo. In order to add rice or quinoa, rinse 1 cup of the grain of your choice and add to the Instant Pot at Step 3, prior to cooking.  Cook as normal.
• You can also use cauliflower rice instead of normal rice.  If you want to use that, then be sure to add it as the last step, and then just let the heat from the chili warm the cauliflower rice thoroughly.
• If you don't have (or don't like) sweet potatoes, you can use butternut squash or acorn squash.  Follow the same directions as with the sweet potato, and enjoy a GAPS friendly chili!
• Make sure to cut the sweet potato (or butternut squash) into small cubes.  If the cubes are too large, they may still be hard on the inside once the Instant Pot is done cooking, and it won't be as good.  Small cubes ensure that it will be cooked evenly.
• Add a little bit of cayenne if you want a kick!  I don't personally love spicy chili, but my husband does.  This seasoning is a favorite of his for when I make this sweet potato chili.

Nutrition

Serving: 2cups | Calories: 269kcal | Carbohydrates: 25g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 1726mg | Potassium: 266mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5650IU | Vitamin C: 72.6mg | Calcium: 120mg | Iron: 4.9mg

Nutrition Facts

Whole30 Paleo Sweet Potato Chili

Amount Per Serving (2 cups)

Calories 269 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 49mg16%

Sodium 1726mg72%

Potassium 266mg8%

Carbohydrates 25g8%

Fiber 8g32%

Sugar 11g12%

Protein 32g64%

Vitamin A 5650IU113%

Vitamin C 72.6mg88%

Calcium 120mg12%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Let me know how it turned out by sharing it on Instagram and leaving a review below!Mention @naturalpaleofamily and the hashtag #naturalpaleofamily

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?

Update Notes:

This post was originally published in January 2017. It was updated in January 2019 with new pictures and instructions.