What is better on a cold evening than a warming bowl of chili? This Paleo Sweet Potato Chili is so good you won't even miss the beans. With satisfying sweet potatoes, hearty ground beef and a rich tomato sauce, this healthy recipe will be enjoyed by the entire family.
Prepare the vegetables by peeling and dicing the sweet potato. Dice the onion and bell pepper, and mince the garlic.
Stove Top Instructions
Pour 1 tbsp of oil into a dutch oven or stock pot and heat over low-medium heat. Add the bell pepper, onion and minced garlic to the pot and cook until tender, about 1-2 minutes.
Add the beef to the pot and begin to brown, breaking the beef up with a wooden spatula as it cooks.
While the beef is cooking, combine the ingredients for the chili seasoning in a small bowl and stir together.
Once the beef is mostly browned, add the sweet potato, crushed tomatoes, broth and chili seasoning. Stir and increase the heat to high. Bring the chili to a boil and then reduce heat to maintain a simmer. Cover with a lid and simmer for 25-30 minutes, or until the sweet potatoes are tender.
Stir, taste and adjust seasonings if needed. If the chili is too thick, add a little more broth. Serve with any desired topping and enjoy!
Instant Pot Instructions
Set an Instant Pot to sauté and add 1 tbsp of olive oil to the pot. Add the diced onion, bell pepper and minced garlic and sauté for 1-2 minutes, or until tender.
Add the beef and brown, breaking apart the meat with a wooden spatula as it cooks. Drain grease if necessary (I prefer not to drain the grease).
While the beef is cooking, combine the ingredients for the chili seasoning in a small bowl and stir together.
Once beef is cooked, add the remaining ingredients and stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Allow natural release of steam for another 5 minutes then quick release any remaining steam.
Stir, taste and adjust seasonings if needed. If the chili is too thick, add a little more broth. Serve with any desired topping and enjoy!