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Easy Whole30 Sweet Potato Chili
Easy Whole30 Sweet Potato Chili Recipe is a hearty, no bean chili recipe, which is super simple to prepare ahead. It’s thick, rich, hearty, healthy and slightly sweet while spicy too. So good!
Course
Side Dish
Cuisine
Mexican
Keyword
chilli, dinner, gluten-free, paleo, sweet potato, whole30
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
7
people
Calories
298
kcal
Author
Olivia Ribas
Ingredients
2
tbsp
olive oil
½
cup
celery
diced
½
cup
red onion
chopped
2
garlic cloves
minced
1
lb
grass-fed ground turkey
or ground beef
2
tsp
red pepper flakes
2
tsp
ground cumin
2
tsp
paprika
1/2
tsp
ground coriander
Salt and pepper
½
cup
red bell pepper
chopped
2 ½
cups
mushrooms
diced
2 ½
cups
sweet potato
diced
2 ½
cups
butternut squash
diced
3
cups
diced tomato with juice
if you are using diced tomato from a can
1
cup
tomato sauce
any tomato sauce that doesn't contain sugar
1
cup
chicken broth
Fresh cilantro
jalapeño and avocado for garnishing
US Customary
-
Metric
Instructions
In a
large Dutch Oven Pot
, heat olive oil over medium-high heat.
Add celery, red onion and sauté for 3 minutes. Then, add garlic and sauté for 30 seconds longer.
Add ground turkey and cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
Add red pepper flakes, cumin, paprika, coriander, salt, and pepper to taste. Mix everything well.
Add red bell pepper, mushroom, sweet potato, butternut squash, diced tomatoes, tomato sauce and chicken broth.
Stir mixture, cover with a lid and bring to a simmer. Cook the chilli for 30 minutes.
Serve with fresh chopped cilantro, jalapeño and avocado on top.
Video
Notes
Looking for more Whole30 recipes?
HERE is a list of easy, quick and delicious Whole30 recipes for you.
Make sure to cut your sweet potatoes as evenly as possible. You can buy pre-cut sweet potatoes if you want to save some time.
If you have trouble cutting the butternut squash, you can microwave it for a few minutes to help soften it.
Hold off on the avocado until you're ready to serve as it'll brown when oxidized.
To store:
To store leftovers, transfer the chili to an airtight container and keep refrigerated for up to 4 days.
To reheat:
You can reheat chili in the microwave or stovetop.
To freeze:
Freeze chili in a freezer-safe container for up to 3 months.
Nutrition
Serving:
1
/7
|
Calories:
298
kcal
|
Carbohydrates:
41
g
|
Protein:
17
g
|
Fat:
9
g
|
Cholesterol:
37
mg
|
Sodium:
523
mg
|
Potassium:
1295
mg
|
Fiber:
9
g
|
Sugar:
14
g