Go Back
–+ servings
A bowl of whole30 spicy sweet potato chili on a grey background next to a bowl of cilanto and topped with avocado and jalapeno
Print

Whole30 Spicy Sweet Potato Chili

This Whole30 Spicy Sweet Potato Chili is the perfect healthy, go-to meal for busy weeknights. It's packed with hearty vegetables, ground beef, and a delicious sweet and spicy flavor.  A great meal for cold nights with tons of freezer friendly leftovers!
Course Chili, Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 10
Calories 392kcal
Author Emilee Mason

Ingredients

  • 2 lbs ground beed
  • 1 16oz can tomato sauce
  • 1 cup packed dates pitted
  • 2 16oz cans fire roasted tomatoes
  • 4 cups sweet potatoes peeled and cubed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup carrots peeled and diced
  • 1 large onion diced
  • 2 ½ cups beef bone broth
  • ¼ cup apple cider vinegar
  • 3 tbsp coconut aminos
  • ¼ cup chili powder
  • 1 tbsp garlic powder
  • 1 ½ tsp cumin
  • 1 tsp allspice
  • 1 tsp cayenne pepper more or less to taste
  • salt and pepper to taste
  • toppings as desired see notes

Instructions

  • Brown the ground beef with salt and pepper in a large skillet over medium heat.
  • Add the tomato sauce and pitted dates to a saucepan over medium heat.
  • Let the tomato sauce simmer until the dates soften – about 10 minutes.
  • Transfer the sauce and dates to a blender or use an immersion blender to puree.
  • Add ground beef, tomato sauce mixture, and all other ingredients to a slow cooker and cook on high for 4-6 hours.
  • Top with your favorite toppings.
  • Enjoy!

Notes

  • I prefer to use bone broth for the added health benefits, but feel free to use regular beef broth!
  • Any kind of sweet potato will do, but I especially love using Japanese sweet potatoes in this recipe!
  • Avocado, chopped cilantro and jalapeno are all great topping for this chili!  If you're not currently on a Whole30 try serving alongside a slice of gluten free cornbread or a dollop of dairy free sour cream!
  • This chili stores great in an airtight container in the fridge for up to 5 days.
  • After cooling, you can freeze this chili in an airtight container for up to 3 months.  Simply leave in the refrigerator overnight to defrost and reheat on the stove!

Nutrition

Calories: 392kcal | Carbohydrates: 35g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 924mg | Fiber: 7g | Sugar: 17g | Vitamin A: 12359IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 4mg