Healthy Paleo Beef & Sweet Potato Chili
This hearty, bean-free Paleo chili is packed with protein and fiber-rich vegetables for a satisfying, nutrient-dense meal. It’s a thick, smoky, and slightly sweet version of the classic comfort food that perfectly aligns with clean-eating goals.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 2 lbs grass-fed ground beef
- 1 large sweet potato, peeled and cubed (approx. 1/2 inch)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 28 oz can crushed tomatoes (no sugar added)
- 15 oz can tomato sauce
- 2 cups beef bone broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 2 tbsp avocado oil
Directions
- Heat avocado oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Add the onion, bell peppers, and garlic to the pot. Sauté for 5–7 minutes until the vegetables begin to soften.
- Stir in the cubed sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper. Toast the spices for 1 minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and beef bone broth. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 30–35 minutes or until the sweet potatoes are tender and the chili has thickened.
- Season with salt and pepper to taste before serving.
Optional Tips / Variations
- Toppings: Serve with fresh avocado slices, chopped cilantro, or sliced jalapeños for extra zest.
- Slow Cooker: Brown the meat and sauté veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
- Extra Protein: Replace 1 lb of beef with ground chorizo or pork for a deeper, more complex flavor profile.
