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.



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