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This Slow Cooker Sweet Potato Chili is packed with veggies, ground beef, and spices! Perfect for game day or your next party/gathering. It’s Whole30 and paleo friendly, too!
If you’ve been looking for a classic slow cooker chili that is Whole30 friendly (free of legumes and dairy), then you have come to the right place! This is super easy to make and yields about 12+ servings – so you will have a ton to share!
I used Butcher Box ground beef and Japanese sweet potatoes for this recipe. You can certainly use ground turkey and/or regular sweet potatoes if that’s all you have/what you prefer! I also used chicken broth because I didn’t have any compliant beef broth available – so either will work! The raw cacao powder is my not-so-secret ingredient. It gives this chili a bit of richness and depth of flavor – SO GOOD!
To make this, we basically just brown the ground beef and onions and then dump everything into the crock pot. You can cook it on high for 5-6 hours or low for 8-9 hours. I prefer low and slow!
For the toppings, I used fresh cilantro, jalapeños, and my dairy free (and yes, it’s Whole30 friendly!) sour cream recipe. If you’re not worried about dairy, feel free to throw some cheese and regular sour cream on there!
Happy Cooking!
Mary
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Slow Cooker Sweet Potato Chili {Whole30}
Ingredients
- 2 lbs grass-fed ground beef
- 1 onion, peeled and diced
- 1 large sweet potato , or 2 small, cut into 1 inch chunks
- 1 red bell pepper, diced
- 2 carrots, peeled and diced
- 4 cloves minced garlic
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato puree/sauce
- 2 tbsp tomato paste
- 1 4.5 oz can diced green chiles
- 1.5 cups beef or chicken broth
- 3 tbsp coconut aminos
- 2 tbsp Frank's Red Hot or other compliant hot sauce
- 3 tbsp chili powder
- 1.5 tbsp cumin
- 1 tsp paprika
- 2 tbsp raw cacao powder
- 2 tsp sea salt , more or less to taste
- crushed red pepper flakes, to taste
Toppings
- Dairy Free Sour Cream
- fresh cilantro
- jalapeños
Instructions
- Cook ground beef and onions over medium heat until browned and cooked through, about 5-7 minutes. Drain fat. Transfer to slow cooker.
- Add remaining ingredients to slow cooker and stir well. Cook on low for 8-9 hours, or high for 5-6 hours. Add toppings, serve, and enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Perfect and delicious on a fall or winter day
Thank you, Nicole!
So good! I also substituted ground Turkey for ground beef and didn’t have any cacao powder and it was great!
I made this tonight because the Midwest weather is ridiculous, and it snowed today. This was the perfect recipe for a freezing cold spring snow day:).
This chili was really delicious! Would definitely make again.
Supposed to be 5 stars for some reason it deleted one.
So delicious that I didn’t even miss the beans! I used a lot of red pepper flakes and hot diced green chiles because I love spicy food. The coconut aminos add a bit of sweetness and balance the heat perfectly.
I was also wondering if you could make this in the Instant Pot.
Yes, after sautéing the beef, I would do 10 minutes high pressure.
This is my favorite chili recipe!! It is so flavorful and easy to make. It’s been on repeat in my kitchen this past fall and winter. It’s great for meal prep. I just freeze individual portions to have on hand for lunches. Love it!!
Hi Kristen! Thanks so much – glad to hear you’re loving it!
Can you make this in the Instant Pot?
Omg, made this as an easy Sunday dinner and it was SO delicious. I used ground turkey instead of beef, but it was still very flavorful and I’m looking forward to having many leftovers from this one meal! Thank you 🙂
Hi Allie! I’m so glad you enjoyed it! Thanks for letting me know 🙂
looks yummy! can you freeze it?
Yes definitely!