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Whole30 Approved: Sweet Potato Chili

Tiffany La Forge
This Whole30 sweet potato chili with beef is paleo, hearty, and a perfect comfort food for fall, loaded with fiber and protein.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Servings 6 servings


  • 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
  • 2 bay leaves
  • 1/4 teaspoon crushed red pepper flakes
  • Sea salt and pepper to taste


  • Avocado chopped cilantro, and pepperoncinis


  • 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.
  • To the beef mixture, stir in the tomato paste and all of the seasonings. Cook one minute.
  • Add in the tomato sauce, diced tomatoes, and bone broth. Bring to a simmer.
  • 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!