Serves 6
45 min
Whole30 Approved Sweet Potato Chili
Recipe GLPRda6986236b8fce
A hearty, flavorful chili loaded with grass-fed ground beef, tender sweet potatoes, and aromatic vegetables simmered in a rich tomato-based broth. This Whole30-compliant dish combines smoky and warm spices for a satisfying one-pot meal that's naturally dairy-free and packed with whole food ingredients.
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Ingredients
1 1/2 pounds grass-fed ground beef (85% lean)
1 tablespoon olive oil
1 red onion, diced
2 carrots, diced
1 red bell pepper, diced
1 leek (white and light green parts only), diced
2 medium sweet potatoes, peeled and cut into large dice
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 ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper to taste
Directions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and diced red onion, then season with sea salt and pepper. Using a wooden spoon, break apart the beef into smaller pieces as it cooks, stirring occasionally until the meat is completely browned and no pink remains, about 8-10 minutes.
Add the diced carrots, red bell pepper, leek, and sweet potatoes to the pot with the cooked beef. Stir to combine, then add the minced garlic. Continue cooking over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
Stir in the tomato paste, chili powder, smoked paprika, ground cumin, dried oregano, dried thyme, bay leaves, and crushed red pepper flakes. Cook for 1 minute while stirring constantly to bloom the spices and deepen their flavors.
Pour in the tomato sauce, drained fire-roasted diced tomatoes, and beef bone broth. Stir well to combine all ingredients, then bring the mixture to a simmer over medium-high heat.
Reduce heat to medium-low and cover the pot with a lid. Allow the chili to simmer for 30 minutes. After about 20 minutes, remove the lid to allow excess liquid to reduce and the chili to thicken slightly. Continue simmering uncovered for the remaining time.
Remove from heat and carefully remove and discard the bay leaves.
Ladle the chili into serving bowls and top with your choice of fresh toppings such as sliced avocado, pepperoncini peppers, and fresh cilantro.
