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This Sweet Potato Chili is gluten free, dairy free, and packed with protein and vegetables. It’s a delicious twist on a classic, made in one pot, and filled with flavor making this the perfect warm and nourishing Fall recipe!
It’s one of the best feelings to have the house decorated for Fall, being cozied up on the couch with a comfort show (Gilmore Girls anyone? 🙋♀️), candle lit, and a big bowl of a warm meal. Nothing screams colder months like cooking up a pot of chili or soup, and I’m already embracing this season of comforting one-pot meals! Some of my all-time favorites I’ll be having on rotation are my Healthy White Chicken Chili, Easy Healthy Chili, Homemade Roasted Tomato Soup, and now this Sweet Potato Chili. Sweet potatoes add a natural sweetness and creamy texture that pairs perfectly with the spices. Plus, they’re packed with vitamins and fiber, making this chili not just tasty but nutritious too!
Another reason I love these one-pot meals is they’re amazing for leftovers and store well in the freezer for future meals. Sometimes I’ll save the leftovers in the fridge to enjoy throughout the week and other times I’ll freeze the leftovers in these soup cubes. Then when I’m ready to eat, I’ll warm one in a pot on the stove, and VOILA a hearty, comfort meal ready in no time!
Watch the full video tutorial HERE.
Why You’ll Love This
- One pot meal – Everything comes together in just one pot so there’s less clean up and effort into cooking!
- Ready in an hour – This is a perfect weeknight dinner that makes plenty for leftovers and doesn’t require a ton of cooking time. To save even more time, you could dice the vegetables ahead of time so when you’re ready to cook dinner, all you have to do is put it all in the pot and cook according to the directions.
- Sneaky nutrients – It’s packed with protein from the bone broth and ground beef, fiber and nutrients from the sweet potatoes (hello vitamin C!), tomatoes, onions, bell peppers, and healthy fats from the butter or oil. Plus, bone broth is great for extra nutrition and gut health benefits!
- Dietary friendly – This is gluten free, dairy free, high in fiber, and can easily be made vegan by swapping the beef for lentils and bone broth for vegetable broth.
What You’ll Need:
- Butter or oil – Either works, use oil for a dairy free version!
- Ground beef – You can also use ground turkey or chicken but I like the heartiness of ground beef. For vegan swaps, you can use lentils, chickpeas, kidney beans, etc.
- Sweet potato – Any color! I used regular orange sweet potato for this recipe.
- Onion
- Bell peppers – Preferably two different colors for more nutrients and plant variety.
- Garlic cloves
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Cinnamon or Pumpkin pie spice – Just trust me, it’s SO good!
- Sea salt
- Black pepper
- Bone broth – My favorite is by Kettle & Fire because it’s made with minimal ingredients and tastes the best out of all that I’ve tried. You can also use homemade bone broth or vegetable broth for vegan option.
- Diced or crushed tomatoes
How To Make
- Place a large pot or dutch oven over medium heat on the stovetop. Add butter or oil.
- Add chopped onion and bell peppers to the pot and cook until soft.
- Next, add ground beef (or protein of choice) and cook until it’s no longer pink.
- Add the minced garlic, spices, and stir for a couple of minutes until fragrant and everything is combined.
- Then add the canned tomatoes, bone broth, sweet potatoes, and stir.
- Bring to a boil, then turn the heat to meadium-low and simmer for one hour or until the chili has thickened and sweet potatoes are fork tender.
- Serve with your favorite toppings and enjoy! (Tip: I love adding a dollop of sour cream or Greek yogurt, some microgreens, and a little avocado to mine. You can add toppings or eat as is!)
Recommended Tools
- Large pot or dutch oven
- Cutting board
- Large stirring spoon
- Stainless steel measuring cups and spoons
More Cozy Fall Recipes
Creamy Chicken Vegetable Soup (Gluten Free, Dairy Free)
Healthier Broccoli Cheddar Casserole (Gluten Free)
Creamy Squash Soup (Gluten Free, Dairy Free, Paleo)
Sweet Potato Chili (Gluten Free, Dairy Free)
Ingredients
- 1 tbsp butter or oil
- 1 lb ground beef (or protein of choice)
- 2 large sweet potatoes (cubed)`
- 1 onion (diced)
- 2 bell peppers (diced)
- 3-4 cloves garlic (minced)
- 3 tbsp chili powder
- 1/4 tsp cinnamon or pumpkin pie spice
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp oregano
- 2 tsp salt (+ more to taste)
- 1 pinch black pepper
- 2 cups bone broth (or vegetable broth)
- 28 oz canned diced or crushed tomatoes (1 can)
Instructions
- Place large pot over medium heat on the stovetop. Add butter or oil.
- Add onion and bell peppers and cook until soft.
- Add ground beef, cook until no longer pink.
- Add garlic, spices, and stir for a couple minutes until combined.
- Add tomatoes, broth, sweet potatoes, stir.
- Bring to a boil, then turn heat to medium-low and simmer for 1 hour or until chili has thickened and sweet potatoes are fork tender.
- Serve, add toppings of choice, and enjoy!
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