This is an easy Whole30 and Paleo recipe for Sweet Potato Chili that is absolutely delicious. It has Whole30 approved ground beef with sweet potatoes and carrots that give it a natural sweetness along with spices that give this dish a wonderful flavor. You can also add any Whole30 or Paleo approved vegetables to this recipe.
This recipe is my favorite Whole30 and Paleo recipe. Even if we are off the healthy eating plan, we still love this recipe. I have a chili recipe that I put together when I was in Culinary School but the recipe has a few ingredients that are not Whole30 approved so I did some research and came up with this recipe. The sweet potatoes and carrots are delicious plus we are getting some of our vegetables from this dish.
I have found that it is easy to follow the Whole30 plan if I have a few prepared dishes in the refrigerator so that when I am in a hurry, I can quickly heat the dish up. This Sweet Potato Chili is my favorite Whole30 meal. In fact, this is something that I can’t wait to get home to eat. I will usually double the recipe and freeze the chili in individual size containers or bags so that I can have some ready for the next week.
Even if you are not on a restricted meal plan, this chili is fabulous!
Whole30 and Paleo Sweet Potato Chili
This is an easy Whole30 and Paleo Sweet Potato Chili that is absolutely delicious! This soup is perfect to freeze and I freeze my soup in individual portions.
- 1 lb beef or turkey
- 3 cups sweet potatoes, peeled and cubed
- 1 cup carrots, sliced
- 3 cups beef or chicken broth
- 14.5 ounce canned tomatoes, diced
- 1 6 oz tomato paste
- 1 small onion, diced
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon thyme
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
In a dutch oven or large soup pot, heat up about 2 tablespoons of olive oil over medium high heat
Add in the chopped onion and cook for about 5 minutes until the onion begins to soften
Next add the garlic and cook for about a minute.
Add in the ground beef or turkey and all the seasonings. Cook the turkey until it begins to brown and is almost cooked through.
Add in the peeled and cubed sweet potato, carrots, canned diced tomatoes, tomato paste and broth. Stir it all to combine.
Cover and cook for about 25-30 minutes until the sweet potato is tender and all the flavors have come together.
Remove bay leaves and serve.
This soup freezes well.
You can double this recipe if you would like to freeze some for later. I usually freeze my soup in individual containers for easy lunches.