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!
Servings 7 people
Calories 298kcal
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
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: 298kcal | Carbohydrates: 41g | Protein: 17g | Fat: 9g | Cholesterol: 37mg | Sodium: 523mg | Potassium: 1295mg | Fiber: 9g | Sugar: 14g