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Slow Cooker Sweet Potato Chili (Bean-Free!)

By Kelly · 28 Comments

This hearty crockpot sweet potato chili combines a spicy, meaty sauce with the subtle sweetness of creamy sweet potatoes and an assortment of veggies.

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!

This hearty crockpot sweet potato chili combines a spicy, meaty sauce with the subtle sweetness of creamy sweet potatoes and an assortment of veggies.

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.

This hearty crockpot sweet potato chili combines a spicy, meaty sauce with the subtle sweetness of creamy sweet potatoes and an assortment of veggies.

Print
Slow Cooker Sweet Potato Chili (Bean-Free!)

Yield: 6-8 servings

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

  1. 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.
  2. Add the meat mixture to a 6-quart slow cooker. Then add all of the remaining ingredients, except the zucchini. Stir well to combine.
  3. 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.
  4. 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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https://thenourishinghome.com/2015/02/bean-free-slow-cooker-sweet-potato-chili/

You Might Also Like:

Roasted Chicken Chili (GF, Whole30 option)
Easy Slow Cooker "Apple Pie" Sauce
Turkey Salad Boats {or Chicken Salad Boats}

Filed Under: Slow Cooker, Soups, Whole30 ·

5 Tips for Surviving {and Thriving} during your Whole30 Journey

By Kelly · 20 Comments

keep-calm-ig-300x300So, you’ve made the commitment to take charge of your health via The Whole30 Program – or maybe you’re still thinking about starting Whole30? Either way, you may find yourself wondering at one point or another …

Can I really do this?

I’m here to encourage you … Yes, you CAN do it! And not only can you do it, you can THRIVE – not just survive – during your Whole30 Journey.

The key to successfully completing the Whole30 program is not only to maintain a positive can-do mindset, but to also be sure to follow these five simple tips for success!

P.S. You don’t have to fly solo! I’ve put together an incredible collection of free helpful resources and support on my Whole30 resources page to help make your 30-day journey a delicious success! 

Tip 1: EAT!

Yes, I know that you’re supposed to work toward eating just three meals a day (plus an extra bonus post-workout meal for those who are exercising). But it may take you a week (or even two) to get to that point. So don’t completely overwhelm and shock your body with just three meals a day the first few days or week of the program, especially if you’ve been a “grazer” your whole life.

Yes, I know some of you want to lose weight. But how many times does the Whole30 team have to tell you to stay off of the scale? So I’m going to remind you too – stop weighing yourself and just eat the healthy foods on the program. If you start starving yourself in an attempt to lose weight, you’re only setting yourself up for failure. So don’t do it! Walking around hungry all day is not going to help you.

When to eat / How much to eat?

If you eat a meal and then find yourself hungry before the next meal, ask yourself this question to determine if you’re truly hungry or just craving:

“Am I hungry enough to eat some grilled fish and veggies right now?” If the answer is yes, you’re truly hungry, go eat a healthy snack. If the answer is no, you’re just having a craving, so go find something else to do to take your mind off of it.

Then, at your next meal increase the amount of food you eat, particularly fat and protein and see how it goes? Are you hungry again before your next meal, then you’ll know that you need to increase the amount of food a bit more. Are you not feeling hungry when your next mealtime arrives, then you need to eat a little less next time. But always make sure to eat the minimum requirements to ensure adequate nutrition. (See “How to Plan a Healthy Whole30 Meal.”) By making simple adjustments as you go, you’ll eventually get to three (or four) meals a day.

What to eat?

You probably already know what to eat (and what not to eat), at least I hope so if you’ve started Whole30. But just incase, be sure to print out these two documents and keep them handy:
• What to Eat/What Not to Eat on Whole30
• How to Plan a Healthy Whole30 Meal
• And if you still have questions about what you can and can’t eat while on Whole30, be sure to check out the “What Can I Have on Whole30 Guide.”

whole30-ig-collageP.S. Don’t miss the incredible collection of free helpful resources and support I’ve put together on my Whole30 resources page. Each of these are provided to help make your 30-day journey a delicious success! 

What about snacks?

So I’m basically giving you permission to eat a snack if you’ve determined that you’re truly hungry. But it’s not just my opinion, the Whole30 team agrees. Again, walking around hungry all day is not going to help you.

However, you need to rethink snacks! Here’s what we typically think of when we think “snack” – lots of carbs and empty calories, such as crackers, chips, bars, cheese sticks, commercial fruit yogurts, etc. Wipe those from your memory. You now need to think of snacks as small Whole30 meals.

So think instead about snacks as smaller-sized whole food meals, such as
• Leftovers from dinner,
• A boiled egg and some raw veggies,
• A half of an avocado with cherry tomatoes and drizzle of olive oil and vinegar,
• A spoon of almond butter with some celery sticks,
• A plum with a handful of nuts,
• Apple slices wrapped with sliced turkey meat,
• Raw veggies and homemade guacamole,
• A cup of warm bone broth with a little diced leftover meat (bone broth is a wonderful way to promote a healthy gut)

These are just a few examples of the types of snacks I’ve eaten when I’m truly hungry, and you know what, it’s helped me tremendously to not cheat and actually enjoy the Whole30! So remember to first evaluate if you’re truly hungry, and then choose a healthy whole food snack with a good balance of protein, fat and carbs.

Health Tip: If you’re experiencing sugar withdrawal, you will find yourself feeling especially “hungry” – but again, not for something healthy like a piece of grilled fish and veggies. So what can you do? A healthy way I’ve found to beat intense sugar cravings is to sip a cup of warm tea. My personal favorite is Rooibos Tea because it’s soothing vanilla scent and flavor calms cravings. Rooibos, also called “red bush tea,” is naturally caffeine-free, and provides many health benefits since it’s rich in antioxidants, minerals and flavonoids, which help to reduce inflammation. 

Tip 2: DRINK a lot of water!

There is no magic formula for how much water you should drink! As a general guideline, some suggest about half your bodyweight in ounces a day. So if you weight 120 pounds, that would be 60 ounces of water. Again, this is a guideline and should be treated as such since this may not be accurate for every person. There are many factors that determine how much fluid a person should consume a day in order to stay well hydrated. (For example, individuals who are exercising, nursing, living at altitude or in hot temperatures may require more fluids to maintain proper hydration.)

The point is, you want to avoid becoming dehydrated, since dehydration leads to headaches, fatigue, constipation, and other uncomfortable symptoms. Plus, you want to help your body flush out the toxins it’s releasing due to your pure whole food diet.

But don’t go crazy and start forcing yourself to drink excessive amounts of water, as that can lead to extremely low sodium levels in the blood and cause a dangerous condition called hyponatremia. Fact is – most of us could benefit from drinking more water, just be sensible about it!

Health Tip: Create “spa water” by adding slices of lemon, cucumbers and berries to your water. This will not only naturally flavor your water, but also provide added nutrients and enyzmes to aid digestion and help flush out toxins.

Tip 3: SLEEP!

You’re body is being put through the wringer – toxins are being released due to your new pure whole food diet, your brain is reeling trying to figure out what happened to its emotional and physiological comfort foods, and you’re therefore suffering both physically and mentally, especially if your diet previous to the Whole30 wasn’t very close to how you’re eating now.

So get to bed early and get some sleep – at least 7-8 hours a night, if possible. Sleep helps the body heal and it will provide you with more energy for the energy drain you may be feeling (especially during weeks 1-2) as your body learns how to properly fuel itself without the bad carbs and sugar it may have been accustomed to previously.

Tip 4: EXERCISE!

But go easy the first week. See number 3 above and cut yourself some slack, especially if you’re one of those ultimate-exerciser types. And if you haven’t been exercising at all, taking a daily brisk walk will get your body moving, which will help you feel more energized (counter-intuitive but true), and get your blood pumping to better help your body flush out those toxins.

Tip 5: PRAY/MEDITATE!

Slow down and take time to pray and meditate on God’s Word. Studies have shown over and over again that meditation relaxes the body and reduces stress.

And by the way, meditation doesn’t just refer to sitting around chanting a word or phrase over and over, the word “meditate” simply means “to think on.” So think on why you’re doing this and even more important express your thoughts to God and ask Him for help and guidance. You’ll be much more successful in everything you do as you seek the Lord first and His will for your life.

Bonus Tip: KNOW WHAT TO EXPECT!

Knowing what to expect during your Whole30 journey can be a source of great comfort, validation and encouragement to keep moving forward. So be sure to print out this document and keep it handy. It can be very helpful to remind yourself “I’m not the only one.” Hang in there! You CAN do this!
• What to Expect on Whole30

Let’s THRIVE together!

So, there you have it … my five tips for not just surviving the first week of Whole30, but THRIVING during the entire 30-day program.

I’m so happy we’re doing this together! Be sure to share your thoughts as well (in the comment section below) on how to not only survive, but thrive on Whole30!

Build Your Own Custom Whole30 Meal Plans!

Custom Whole30 Meal Plans

Exciting news! … Of course you always have access to my free Whole30 meal plans and resources. But now, our friends at Whole30 have teamed up with Real Plans to offer you the option of totally customizable Whole30 meal plans that you can create based on your own unique tastes, preferences and schedule. How cool is that?

Plus, some of my own personal Whole30 recipes are included in their custom meal planning database of over 500 delicious Whole30 recipes! Woot! [Click here to learn more about this brand new customizable Whole30 meal planning resource.]

You Might Also Like:

Stir Fry Veggie Zoodles {Recipe Makeover Whole30 Style}
One-Skillet Savory Chicken & Veggies {Whole30}
Slow Cooker Meatballs with Zesty Marinara Sauce {Whole30 Guest Post}

Filed Under: Whole30 ·

Slow Cooker Chicken Verde with Peppers

By Kelly · 24 Comments

My kids literally ask me to add this crockpot chicken verde to my meal plan every week. Seriously!

This quick-n-easy Slow Cooker Chicken Verde is by far one of the easiest and tastiest meals your whole family will love! If you haven’t added this classic dish to your meal plan rotation, it’s time to dust off your slow cooker and get this flavorful meal on the table pronto!

My boys literally ask me to add this tasty dish to my meal plans every week. (Seriously!) Personally, I love this recipe because it’s not only delicious and healthy – it’s super easy to make! That’s why, it’s one of my favorite go-to recipes when having guests over for dinner! Plus, it’s economical too! (But, shh! no one will ever guess that, all your friends and family will know is that it tastes great!)

My kids literally ask me to add this crockpot chicken verde to my meal plan every week. Seriously!

My inspiration for this recipe comes from my dear friend Debra at Worth Cooking. And although Debra’s original recipe is fantastic, I tweaked it a bit by adding sliced bell peppers and some additional savory seasonings to give the chicken a more fajita-like flavor. Yum!

I typically serve this flavorful dish with a side of organic flour tortillas for the guys (since they’re not grain-free) and I enjoy it as lettuce wraps (as shown in the photos) … or even better, over a steaming bed of Seasoned Cauliflower Rice, or roasted Spaghetti Squash Noodles. So good!

Slow Cooker Chicken Verde Eaten

P.S. If you’re making this recipe for a dinner party, simple double or triple it. I like to offer both soft Bibb lettuce leaves and also warmed tortillas (for the non-GF crowd). And of course, a complete spread of toppings … lettuce, fresh minced cilantro, diced tomatoes, guacamole, shredded grassfed cheese … these are just a few ideas for topping this tasty dish. (And of course, extra salsa verde.) Enjoy!

Print
Slow Cooker Chicken Verde with Peppers

Yield: 5-6 servings

Ingredients

  • 1 large sweet onion
  • 2.5 to 3 lbs boneless, skinless chicken thighs (I use ButcherBox)
  • 1 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1 (12oz) jar Salsa Verde (I use Trader Joe's Hatch Salsa)
  • 2 red bell peppers (or use a combination of red and yellow peppers)
  • Optional: Bibb lettuce leaves to make wraps

Instructions

  1. Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a 6-quart slow cooker.
  2. Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
  3. Then, evenly spoon the jar of salsa verde over the top of the seasoned chicken.
  4. Slice the red bell peppers into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
  5. Cover and cook on high 4-5 hours or on low 6-7 hours. (Since some slow cookers cook faster than others, be sure to check the chicken at the 4 hour mark; it's done when it shreds easily with a fork.)
  6. When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
  7. Remove the pepper and onion slices and place on a serving plate.
  8. Serve the chicken & veggies with large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as pico de gallo, diced avocado, fresh minced cilantro, etc. Enjoy!

Notes

Recipe Variation: Create amazingly delicious Chicken Fajita Bowls by using seasoned cauliflower rice (if grain-free) or cilantro rice (if gluten-free) as the base. Then, top it with the chicken, veggies, minced fresh cilantro and other favorite toppings.

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https://thenourishinghome.com/2015/01/slow-cooker-chicken-verde/

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Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

You Might Also Like:

How to Make Squash Pasta {Whole30}
Herb-Stuffed Roasted Spatchcock Turkey
How to Make Slow Cooker Bone Broth

Filed Under: Poultry, Slow Cooker, Whole30 ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected]. Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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