Whole30 Sweet Potato Beef Chili

Whole30 Sweet Potato Beef Chili

  • Author: Tiffany
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 6


This Whole30 Sweet Potato Beef Chili is paleo, hearty, comforting, and healthy. Full of protein and fiber, this chili is the perfect fall meal.


  • 1 1/2 pounds 85% grass-fed ground beef
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 leek, diced (white and light green parts only)
  • 2 medium sweet potatoes, peeled and large diced
  • 4 garlic cloves, minced
  • 2 cups beef bone broth
  • 2 14.5-ounce cans fire-roasted diced tomatoes, drained
  • 3/4 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • bay leaves
  • 1/4 teaspoon crushed red pepper flakes
  • Sea salt and pepper, to taste

For Serving:

  • Avocado, chopped cilantro, and pepperoncinis


  1. Heat the olive oil in a deep stock pot or dutch oven, and add the ground beef and red onion when hot. Season with sea salt and pepper. Crumble the beef with a wooden spoon and cook until evenly browned. Add the carrots, bell pepper, leek, sweet potatoes, and garlic to the pot. Cook until the vegetables are starting to soften, about 5 minutes.
  2. To the beef mixture, stir in the tomato paste and all of the seasonings. Cook one minute.
  3. Add in the tomato sauce, diced tomatoes, and bone broth. Bring to a simmer.
  4. Cover the chili and let simmer for 30 minutes. You can uncover it after about 20 minutes to let some of the liquid reduce for a thicker chili. Discard the bay leaves before serving. Serve topped with sliced avocado, pepperoncinis, and chopped fresh cilantro. Enjoy!


  • Serving Size: 1 of 6
  • Calories: 470
  • Sugar: 9g
  • Fat: 20g
  • Saturated Fat: 8g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 46.3g
  • Cholesterol: 100mg