Let’s make Slow Cooker Sweet Potato Chili! This paleo sweet potato chili recipe is one of our favorites. It tastes even better the next day! (Gluten-Free, Whole30)
Turns out, I’m one of those people who doesn’t save chili for the fall. I’m an all-year-round sort of chili person.
Chili is one of those easy comfort food recipes that can last a few days, and as a busy mom, that’s definitely something I can get behind!
This paleo Slow Cooker Sweet Potato Chili is a perfect example. It’s been one of our favorite chili recipes since 2015 and have no plans to stop any time soon. It’s got it all!
- It’s Full Of Flavor. It’s a delicious blend of protein, plenty of veggies, tender sweet potatoes, warm spices, and seasonings that all pack this easy dinner recipe with flavor.
- It’s EASY. Slow cooker anyone? This paleo chili can be made as a “dump and go” recipe if you’re really in a time crunch, so it’s a great recipe for a busy day!
- It’s Cozy. The bold flavors and hearty texture of this healthy chili recipe make it a great option for game day or the colder months of the year.
- It Gets Better With Time. The leftovers will taste even better than the first day! (Meal prep anyone?)
- It’s Paleo & Whole30 Friendly. This sweet potato chili is made without beans, so it’s naturally paleo and Whole30 compliant!
And–best of all–all of that goodness is possible with a simple ingredients list! Let’s take a look…
Start With Simple Ingredients!
One thing you’ll LOVE about this paleo chili recipe is how simple the ingredients are. Every ingredient is nourishing, wholesome, and packed with flavor! Let’s take a look
- GROUND BEEF, CHICKEN, OR TURKEY. You can use whatever ground meat you like or have on hand for my sweet potato chili recipe. Ground beef, ground chicken, and ground turkey all work here! (If you’re choosing beef, I recommend lean ground beef so you don’t need to worry about draining the fat.)
- ONION. Onion gives a nice flavor base to this meaty chili. I usually use sweet onions, but most types will work for this recipe!
- SWEET POTATOES. There aren’t any beans in this paleo chili, so we fill it out with vitamin-rich sweet potatoes. It’s a great way to fill out the recipe. The natural sweetness of the sweet potato is perfect with the savory, smoky flavor of this chili!
- DICED TOMATOES & TOMATO SAUCE. I use a mix of canned diced tomatoes and tomato sauce for my sweet potato chili. I love that you get nice, thick chili with TONS of flavor! (Note: I like fire-roasted tomatoes when I can find them!)
- BROTH. Depending on the meat you choose for your chili, you can add beef, chicken, or vegetable broth. Use what you have on hand or what sounds good. I’ve made it with all 3 with great results!
- GARLIC + SPICES. Lastly, to pump this up with flavor, I use a blend of garlic, chili powder, cumin, oregano, and salt. I love how the flavor develops over time (it’ll taste even better the next day!
How To Make Sweet Potato Chili, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- If You Prefer: Brown The Beef. If you’re working with 85/15 beef or 80% lean beef, I recommend browning the meat ahead of time in a large skillet on the stove on medium heat so you can drain the fat from the pan. (If you’re using lean ground beef that’s 90% lean or higher, you can skip this step, if you like.
- Combine. Add ground beef to the crock of your slow cooker. Add onion, sweet potatoes, diced tomatoes, tomato sauce, garlic, chili powder, salt, cumin, and oregano. Pour the broth over everything and stir to combine.
- Cover & Cook. Next, cover the slow cooker with the lid and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Finish. Stir to break up the beef a bit and garnish with cilantro. Taste and add additional salt or seasonings, to taste.
- Serve & Store. Enjoy this chili warm with your favorite toppings or store leftovers in an airtight container in the fridge 3-4 days.
CAN I MAKE THIS AS A DUMP-AND-GO RECIPE? I nearly always do! It works great. You just add all the ingredients to the slow cooker, give it a stir, then cover & cook. No fussy prep, no extra steps. Just easy, yummy slow cooker sweet potato chili!
Make It A Meal (Side Dishes & Toppings)
Now that you know how to make this crock pot sweet potato chili, let’s talk about what to serve on the side! (Note: while this sweet potato chili recipe is paleo & whole30, not all of these side dish ideas are paleo/whole30!)
- Chili Toppings. Feel free to serve this with your favorite chili toppings. Classics like sour cream, Greek yogurt, and shredded cheese are delicious, or you can choose from paleo and whole30-approved toppings like diced avocado or green onion.
- Cornbread. Classic gluten-free cornbread, fluffy maple cornbread, or pumpkin cornbread muffins are all delicious!
- Tortilla Chips. Or, you can crunch up some tortilla chips on top!
- A Simple Side Salad. Keep things fresh and classic with our go-to house salad or a simple arugula salad.
- Fresh Fruit. Or, cool your mouth off with some seasonal fruit. Sliced apples, grapes…whatever is in season!
FAQ + Tips For The Best Slow Cooker Sweet Potato Chili
NEED A SLOW COOKER? This one is programmable (i.e. less likely to overcook things!) and comes with lid clips that keeps the lid in place (awesome when you’re carting it to a potluck, friend’s house, or a chili cook-off!). It’s perfect for this easy recipe!
CAN I MAKE THIS WITH GROUND TURKEY? CHICKEN? PORK? You can use basically any ground meat you like for my paleo sweet potato chili. Over the last 5 years, folks have made it with beef, chicken, turkey, bison, and even venison. I’ve personally only used turkey, chicken, and beef.
CAN I ADD BEANS? You bet! Black beans, kidney beans, and pinto beans are all delicious in this sweet potato chili. (Keep in mind that beans are NOT paleo & whole30)
HOW CAN I GIVE THIS MORE KICK? If you like your chili with more kick, you can use 2 Tbsp. chili powder, 1 1/2 tsp. cumin, 1 tsp. smoked paprika, and 1/4-1/2 tsp. chipotle chili powder instead of the mixture below. Or, you can add 1/2-1 minced jalapeño along with the other ingredients.
DOES SWEET POTATO CHILI FREEZE WELL? I’ve frozen my slow cooker sweet potato chili LOTS of times with good results. The sweet potatoes do soften a bit upon thawing + reheating, but that doesn’t bother me.
Recipe Card
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Slow Cooker Sweet Potato Chili (Paleo & Whole30)
- Total Time: 3 hours 20 minutes
- Yield: 10–12 cups 1x
- Diet: Gluten Free
Description
This Slow Cooker Sweet Potato Chili is the perfect nourishing dinner for a chilly day! (It tastes even better the next day!)
Ingredients
- 2 pounds lean ground beef (or turkey or chicken)
- 1 onion, diced
- 2 large sweet potatoes, peeled and diced
- 1 (14-ounce) can petite minced tomatoes
- 2 (14-ounce) cans tomato sauce
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 3–4 Tablespoons chili powder*
- 2 teaspoons salt
- 1/2 teaspoon cumin*
- 1/4 teaspoon oregano*
- 3 cups beef broth (can sub chicken or veggie broth)
- optional: cilantro, for garnish.
Instructions
- If You Prefer: Brown The Beef. If you’re working with 85/15 beef or 80% lean beef, I recommend browning the meat ahead of time in a large skillet on the stove on medium heat so you can drain the fat from the pan. (If you’re using lean ground beef that’s 90% lean or higher, you can skip this step, if you like.
- Combine. Add ground beef to the crock of your slow cooker. Add onion, sweet potatoes, diced tomatoes, tomato sauce, garlic, chili powder, salt, cumin, and oregano. Pour the broth over everything and stir to combine.
- Cover & Cook. Next, cover the slow cooker with the lid and cook on LOW 6-8 hours or HIGH 3-4 hours.
- Finish. Stir to break up the beef a bit and garnish with cilantro. Taste and add additional salt or seasonings, to taste.
- Serve & Store. Enjoy this chili warm with your favorite toppings or store leftovers in an airtight container in the fridge 3-4 days.
Notes
- *IF YOU WANT MORE KICK…You can use 2 Tbsp. chili powder, 1 1/2 tsp. cumin, 1 tsp. smoked paprika, and 1/4-1/2 tsp. chipotle chili powder instead of the mixture below. Or, you can add 1/2-1 minced jalapeño along with the other ingredients.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 273
- Sugar: 8.2 g
- Sodium: 924.1 mg
- Fat: 10.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 24 g
- Fiber: 6.4 g
- Protein: 22.3 g
- Cholesterol: 58.8 mg
Recipe originally posted in May 2015. Completely updated and republished April 2020
Looks yummy! Would it be possible to make this ahead and freeze for an easy grab and dump into the slow cooker?
Hi, Ronda! I’m not sure if you saw this on the other comment you left, but just in case: it’s generally not considered food safe to put frozen raw meat in a slow cooker, since frozen raw meat will spend too long in the “danger zone” temperatures that can allow bacteria to grow. (See more about slow cooker food safety tips here!) If you brown the ground beef first and thaw in the fridge, you could probably make it work, though the texture will be different than when you make it as recommended, since veggies soften upon thawing.
Hmmmm, I found there wasn’t much taste even though I added extra spice. Maybe the three cups of broth? It was a bit soupy for me.
Are you supposed to put the raw meat into the slower cooker for step 1? Or, cook it first even if you dont care about draining the fat?
I put it in raw. If you prefer, you’re welcome to brown it on the stove and drain off the fat first, but I just put it right into the slow cooker!
Is there anyway you can add a green they’re like kale or would that mess up the recipe
Great question! You can absolutely add greens like spinach or kale, but I wouldn’t add them until about 5 minutes before serving, or they’ll get really overcooked. 🙂
Great thank you so much ☺️
Any suggestion on how to make this vegetarian? Pictures look delicious. I am eager to try…but hoping to make it without the meat.
Absolutely! You can totally make it with 2-3 cans drained black beans instead of the meat. It’s delicious!
Is there something I can substitute for the petite tomatoes? Just don’t like the texture of tomatoes!
Katie – If it’s just the diced tomatoes you don’t care for, you can leave them out or use more tomato sauce instead! 🙂
Have you tried this in an Instant Pot? I’m wondering how long it would take and if the sweet potatoes would turn out mushy.
I haven’t yet… I’ve been worried about the sweet potatoes, too! If you give it a try, I’d love to know how it goes!
That was delicious. My compliments to the chef!
So glad you liked it Regelyn!
Are the tomatoes and sauce whole 30 friendly? As in, no sugar?
I use compliant brands with no added sugar. Muir Glen is my favorite! 🙂
What can you use instead of the tomatoe sauce? Would beef stock work?
Kathy – The tomato sauce helps thicken and flavor the chili. If you don’t include a tomato component of some sort, the flavor and texture will be significantly different. If you can’t eat tomatoes, you can swap in beef stock. Just know that the flavor will be different (less flavorful) + the texture will be thinner. It’ll be more like a soup than chili.
This was easy to make, for someone who basically doesn’t know how to cook. And it was DELICIOUS! With the potatoes, you don’t miss the beans! It’s SO GOOD and EASY! Loved it!
YESSS!!! I’m so happy you loved it! I love easy recipes like this. 🙂 Thank you for sharing!
As I am bored to yawning by comments such as, ” This sound yummy, I’ll probably make this…,” I made this this morning and tonight it was fabulous!!! Thanks!!
Mike – Ha! Thank you so much for taking the time to share. I’m so glad you enjoyed it. It’s one of my favorites!
I just made this today, so tasty! I love finding healthy-ish recipes that my boyfriend enjoys too 😊 then he’s more likely to make them! Our other fave is your slow cooker butter chicken. Thanks for the recipes!
Claire – Thank you so much for sharing this!!! You totally made my day!
Is there an instant pot version of this recipe available?
Paul – I haven’t tested it in the Instant Pot yet, but I know some other readers have made it that way. I haven’t tested it, but my best recommendation would be sautéing the beef and onions, draining any remaining fat, and then cooking it under pressure for about 18-20 minutes or so, then letting it naturally release or doing quick release after about 10 minutes. I hope that helps!
First of all, Emily, I LOVE this recipe. It is always one of my go-to recipes. I actually made this in my instant pot last night. I browned my meat first and then put the remaining ingredients in and put my instant pot on the chili setting and it tastes the exact same as when I cooked it in the crock pot. I think the instant pot was a better choice because I didn’t have to wait as long for it to cook. 🙂 Thanks so much for sharing your recipe Emily!
YAY!!! Thank you for sharing this!
Hi,
Would this work if I put chicken breasts in instead of ground meat? How would that affect the cooking process? Maybe just another hour or so do you think? I made it with beef already and it was FANTASTIC. Such a good recipe!
Kris – I totally think it’d work! I’d follow the cooking instructions for my Slow Cooker Pumpkin Taco Soup since it uses chicken breast. I hope that helps!
Can you half the recipe?
Frances – I think so? I haven’t tried it, but in other slow cooker recipes I’ve halved, you want to make sure that you don’t over-cook it. I’d check on it early since smaller recipes can scorch. I hope that helps!
Great recipe. I loved eating this while I was on the whole 30 diet. I actually enjoy this more than any other chili I’ve ever had. I’m still continuing to make this in big batches and freezing even though I finished the whole 30. So easy to make.
I’m SO glad you loved it. It’s one of my forever favorite recipes, too!
Made this yesterday and it is so delicious! It is such a versatile recipe. I threw in extra veggies I had in the fridge and subbed turkey and chicken broth for the beef. It is filling, hearty and healthy. Will definitely be making this again.
Yay!!! I’m so glad you loved it!
I’m excited to try this recipe! Do you make your own beef stock or is there a brand you recommend buying?
Chris – I often make my own, but I’ve found Pacific Foods and Imagine to be two good-quality store-bought brands. Hope that helps! 🙂
I was directed here from Twitter and very happy I was . As I have recently had a liver transplant I am always on the look out for new healthy recipes and I love sweet potato. The slow cooker is coming out this weekend and I’ll give it a go for sure. I have now bookmarked the page. Thank you.
I’m so glad! I hope you love it as much as we do!
I’m making this as I type. It has to be at least the 6th time I’ve done so since I did Whole30 for the first time last January. Now I’m in the middle of my 4th round and this recipe has become a favorite go-to. Thank you.
Stephanie, that makes me so happy to hear! Thank you so much for sharing that with me! You made my day!
A couple months ago, I decided to learn to cook. It’s a new thing for me and it hasn’t come naturally, but being able to make healthy, delicious meals for my husband, even though his work schedule is opposite of mine, has been nice. My mom was a great cook, my grandmother was a great cook…and I’m getting there! Your slow cooker sweet potato chili is one of the first recipes I tried, and it’s now a staple!! Thank you!! 🙂 Your recipe has helped my cooking confidence!
Sabrina – You made my DAY! Thank you for sharing this with me! Cooking is totally a process, and I’m so excited for you and all your successes along the way!
Emily, we tried this tonight, and it was delicious! Thanks for such a great recipe!
SO, SO glad you enjoyed it Lynne!
Can I use frozen sweet potato cubes instead of fresh sweet potato? (To save me some time in my stupid busy schedule) 🙂
Christine – I think you can! The only difference is that the sweet potatoes will be slightly softer in the chili (since they lose some of their texture when they thaw). It shouldn’t be a big deal!
To make this a freezer meal can i cook my meat and then when it’s cooled, add it and the rest of the ingredients to a freezer bag and dump in the crock pot when I want to have it? I saw someone say they cooked it and then froze it, but wanting to cook it later…
Jenn – Absolutely! That’s exactly what I’d do.
Yummy and easy to make. I’m the only one in my house on the Whole 30 so I get to enjoy all of it!
Ha! Lucky you! 😉
Do you think I could make this with chicken instead of ground beef? Would the time in the slow cooker stay the same? Trying to save a trip to the grocery store 🙂
Genevive – Absolutely! It works with beef, turkey, chicken, etc. As long as you’re using ground chicken, the cook time will be the same!
Okay, YUM! I’ve got a house full of special needs and am thankful for this dish as it meets those and is extreeeemely yummy to boot! Is this something I could prep at night when my kiddos are asleep (store in the refrigerator) and place in the crockpot the following day? I’m a beginner so sorry if that’s a silly question 😉
Absolutely! I love doing that!
Love. Thank you so much for the recipe. So easy! And it’s got a really deep, beefy flavor that comes through that I adore. Who needs beans in chili? Not me, apparently.
I would agree that this was a tiny bit too soupy for me– I took it out of the slow cooker and put it on the stove for an hour let let some of the liquid bubble off. Next time I might cut down on the tomato sauce and just do whole tomatoes instead.
I used 3 tsp full powered Indian chili powder for this, which was a lot– I love spice so it wasn’t “too much” it just maybe wasn’t layered enough? Next time I might tone it down or halve it and then add a thai chili as well to give the spice flavor some depth.
WAIT WAIT I just added 2 Tablespoons of Almond Butter and it it PERFECT. I take back all my suggested alterations. I am never changing this recipe, I’m going to do it the exact same way for the rest of my life. With Almond Butter.
Why does the almond butter help? Does it cut down on the fluid?
Incredibly delicious, incredibly easy.
I’m so glad you enjoyed it Katie!
Great and easy recipe. I use ground chicken and 4 cups of chicken broth. Also add some mushrooms.
Did anyone else find this chili to be on the soupier side? I might cut the liquid ingredients a bit on my next round. I will DEFINITELY be making this again. The flavor was amazing. For those who prefer their spice on the milder side, you may want to cut the cayenne down a bit as well. Thanks for a great recipe!
Alexis – I’m sorry it was a little more liquid than you prefer. It sounds like you’ve got some great solutions to make it to your taste next time!
If you use ground turkey instead of ground beef, could you still use the dump n go method?
Do you HAVE to brown the meat first? Just out of curiosity… Is it a flavor thing?
No, not at all! I keep meaning to update my directions (which I’ve now done). Depending on how fatty your meat is, some people prefer to be able to drain the fat before adding it to the chili. I almost never brown it ahead of time anymore!
Do you think this would freeze well?
Elyse – It does! The sweet potatoes soften a bit after thawing, but I think it holds up really well!
Is that cilantro on top of the chili?
Emily – It is, just for garnish. You can certainly add some to your chili if you like. I sometimes do, but mostly don’t (which is why I didn’t put it in the ingredients list).
This is so delicious and easy! I made it last night and the whole family loved it!
I’m so glad you liked it! I think it’s even better the next day!
This may sound dumb but how do you freeze the leftovers and then how do you defrost it? New to the whole 30 program!
Stefanie – Not a dumb question at all! My favorite method is to scoop it (cooled down a bit, of course) into large zip-top bags. I press out all the extra air and lay them flat in the freezer (on a plate or a pan if needed). When they harden, they’ll be thin and tall, so they’ll thaw faster. Then, to thaw, you can put them in the refrigerator to thaw, or you can run the bag under warm water for a bit, then break it up and put it in a saucepan to re-heat. Does that make sense? Happy to help if it doesn’t!
Made it and it was awesome! Just wondering what the calorie count is?
Emily – I’m so glad to hear that! I don’t have nutrition software for my blog yet (I’m working on it!) but in the meantime, you can upload the recipe to any free online calculator. My favorite is MyFitnessPal (the app or the website). You can often import recipes straight from the web!
Yum, this looks delightful! I have it in the crock pot right now, thanks for sharing!
I’ve seen a lot of sweet potato chili recipes and for some reason, I’ve never tried them! I’m going to have to make this because it looks so good!
Paige
http://thehappyflammily.com
This is fabulous chili – no matter what season of the year it is!
This. This looks divine! And the weather has been all sorts of stormy up here in Utah. This may find its way to my table this weekend!