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This easy healthy sweet potato chili is gluten free, dairy free, refined sugar free, plant based, paleo, high protein, veggie packed, and can be made vegan. In a white soup bowl is a serving of freshly cooked chili with softened sweet potatoes, peppers, tomatoes adding a red color to the broth, ground beef and spices are mixed in. Topped with a dollop of white sour cream, sliced green avocado, and a pinch of microgreens. The perfect cozy fall meal.
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5 from 1 vote

Sweet Potato Chili (Gluten Free, Dairy Free)

Course: Main Course
Keyword: bone broth, chili, cozy, dairy free, fall, fall recipes, fiber, gluten free, high protein, paleo, plant based, sweet potato, sweet potatoes, vegan

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!