Whether you’re taking The Whole30 Challenge or not, this bean-free slow cooker sweet potato chili is certain to become a new family favorite. The combination of a spicy, meaty tomato sauce paired with the subtle sweetness of creamy sweet potatoes and an assortment of veggies creates an absolutely incredible chili. Talk about a bowl full of healthy flavor!
To create this classic wintertime comfort food in a bowl, I started with with my original Turkey-Veggie Chili and tweaked it to omit “the magical fruit” without changing its rich hearty flavor. In fact, we find this new new bean-free version to be even more flavorful!
Of course, the best thing about this tasty recipe is that your slow cooker does most of the work. Just brown the meat and toss in the rest of the ingredients and go about your busy day knowing dinner will be ready without a lot of fuss. In fact, if you meal plan, you can schedule time to brown the meat ahead of time and then refrigerate or freeze it so it’s ready when you are – a definite time saver!
Oh, and one more bonus – this recipe makes a lot of chili! I always love it when I can get two meals from one cooking session. Simply store leftovers in the fridge for up to five days and reheat to enjoy.
Ingredients
- 1 cup diced yellow onion (about half a large onion)
- 1.25 lbs ground grassfed beef (or ground turkey)
- 1 tsp sea salt
- 1 large red or yellow bell pepper, diced
- 2 medium carrots, sliced (about 1 cup)
- 3 medium sweet potatoes, peeled and cubed (about 5 cups)
- 2 cloves garlic, minced
- 28-oz organic diced tomatoes (include liquid)
- 28-oz organic tomato sauce
- 1 cup homemade chicken stock
- 2-3 tbsp chili powder (depending on how spicy you like it)
- 1 tbsp of all-purpose herb seasoning
- 1 bay leaf
- 3/4 tsp sea salt
- Optional: 2 small zucchini, cubed (about 2 cups)
Instructions
- In a large skillet over medium-high heat, sauté the onion in one tablespoon of olive oil for 1-2 minutes, until fragrant. Then add the ground beef (or turkey) and sprinkle with one teaspoon sea salt. Continue to cook until meat is cooked through.
- Add the meat mixture to a 6-quart slow cooker. Then add all of the remaining ingredients, except the zucchini. Stir well to combine.
- Cover and cook on High for 5-6 hours or on low for 7-8 hours. Be sure to add the cubed zucchini during the last hour of cook time, if using.
- When ready, remove bay leaf and re-season to taste with additional chili powder and salt. Top with diced avocado and sliced green onions. (P.S. If you're not doing Whole30, I recommend a side of warm grain-free “corn”bread muffins. YUM!)
Notes
Time-Saving Tip: Sauteeing the onion and ground meat together prior to slow cooking increases the chili's depth of flavor. To make it quicker to put this recipe together, you can do this step ahead of time and keep the meat in the fridge (up to 3 days) or freezer (up to a month) until you're ready to make this recipe.
I wish I had a warm bowl of this right now! Rainy day comfort food.
You are so sweet, Stacey! Thank you for stopping by and leaving a kind note, sweet friend! 🙂
This looks so comforting and delicious! If it weren’t in the 60’s here this week I’d be making it, but I think I’ll wait until it turns into winter again (which it most certainly will) 🙂
Thanks so much, sweet friend! I am so bummed I missed talking to you today! I have NO voice due to this awful flu bug going around. I hope to chat with you soon! 🙂
This looks delicious!
Thanks, Rhonda! 🙂 Enjoy!
This might be a silly question, but I bought an eggplant that I don’t really know how to cook (all my previous attempts have been unsuccessful). Could it be added to this chili? If so, would you add it with/instead of the zucchini at the end or should it cook the whole time?
Hi, Deb. Not a silly question. And I applaud you for wanting to use what you have on hand. I would recommend cooking the eggplant longer because it’s denser than zucchini. Since I haven’t tried it myself, you’ll be experimenting a bit, but I’d try at least 2-3 hours in the crockpot depending on how firm you want it to be. 🙂
Thanks so much, Kelly. I chickened out on adding the eggplant because I was concerned about it adding too much of a bitter taste. I will still find a way to use it, though.
But, I had to tell you, this got great reviews from my whole family, including my father-in-law who is generally a very tough critic when it comes to healthy food (Cheetos are a basic food group to him). So, hooray for that! Thank you for this and all your recipes. I love your site.
You are so welcome, Deb. I am so glad to hear that you and your whole family (hubby included) enjoyed this chili. Appreciate your kind words. And a little tip with that eggplant. If you cut, then salt it and leave it for about 30 minutes, then rinse, it will help to remove the bitterness. Here’s more details: http://www.thekitchn.com/soggy-bitter-eggplant-just-add-salt-173792 Hope this helps! Blessings, Kelly 🙂
On this rainy day in March, I am making this for the first time, but don’t have the all-purpose herb seasoning. Can you recommend what seasonings I should substitute??
Hi, Julie. Yes, here’s what typically in All-Purpose Seasoning blends: onion powder, garlic powder, parsley, thyme, celery seed, basil, oregano, sage and coriander.
So if you combine whichever of these herbs you have on hand, I am sure it will be delicious! 🙂
Just wanted to let you know that I made this last week and it was awesome! Have never cooked chili with sweet potatoes before and it turned out so good! I also added a few extra chili spices and honey. My husband loved it. Thanks for posting!
whopps! Just realized I commented under the wrong recipe… Meant to put my comment here:
http://thenourishinghome.com/2014/03/roasted-chicken-chili-gf/
No worries! Thanks again for your kind words! 🙂
I’m so glad you enjoyed it, Kate! I appreciate you taking the time to leave a kind note! 🙂
Do u have nutritional information for this ecipe?
Hi Fran. I don’t provide nutritional breakdowns, but you can easily calculate the nutritional information for any recipe using an online calculator like this one: http://www.myfitnesspal.com/recipe/calculator Blessings, Kelly 🙂
Wow, this was so delicious! I did not have any bell peppers or zucchini on hand so left those out and did not have any chicken stock so substituted water and it was STILL amazing. Can’t wait to make it with all the ingredients 🙂
Stirred in some mashed avocado to everyone’s bowl since we can’t have sour cream or cheese…yum!
Has anyone tried freezing this? Would love to “cook once eat twice” but not sure how well sweet potatoes freeze?
Hi, Kari. So happy you enjoyed this and it worked out well with you substitutions. You can freeze this. The sweet potatoes may end up a little mushy, but it will still taste great! Thanks so much for taking the time to leave a kind note! Blessings to you, Kelly
Fantastic recipe. Easy to make and delicious. My husband loved it and he is a foodie so really pleasing him when it comes to meals isn’t always easy. He even served to one of his friends down at the fishing pier and told me to remember this recipe. Thanks for sharing.
Thanks so much for taking the time to leave a kind note, Dona. I’m so happy your husband and his friend enjoyed this recipe! 🙂 Appreciate you!
How would I make this a non-slowcooker recipe? 🙂 I’m one of those people that doesn’t plan ahead enough to get it all in the pot when it’s the right time. Thanks!
Hi, Andi. You could easily make this on stove top. Brown the meat in your stock pot and then add the ingredients, bring to a gently simmer and cook covered until sweet potatoes are softened to desired consistency. I haven’t done it this way myself, but mostly it would take about 30-45 minutes. I’d check it at the 30 minute mark and then continue to cook if the sweet potatoes aren’t soft enough. Enjoy! 🙂 Blessings, Kelly
My family LOVES THIS CHiLi! Thank you for such a delicious and healthy recipe!!
thank YOU for your super kind note, sweet friend! appreciate you taking the time to leave an encouraging note! xoxo