• Hayley Lucero

Sweet Potato Chili

Key words: Paleo, Whole30, Chili, Easy, Family Friendly

We are getting into the winter months now and we all love a good chili when it is freezing out, while we are watching football, or just to freeze and have on hand for an easy meal. Chili can be odd without beans if you are eating Whole30, Paleo, or just avoiding beans. With all the starchy potatoes, you won't even miss the beans in this one!

One thing I love during a Whole30 (or anytime) is being able to make a large pot of something that I can use for multiple meals throughout the week. That is exactly what I do with this chili. It makes a great dinner, of course, but it goes great on top of eggs, in a breakfast bowl, on top of a taco bowl for lunch, and whatever else you can think of! Like I said above, it also freezes great so I like to make double so I can stick it in the freezer for an easy meal on another day.

Some tips I have for this recipe:

- use any meat you like- I really like ground chicken, but pork, beef, or turkey would go just fine!

- If you can't find white sweet potatoes, regular sweet potatoes, Japanese sweet potatoes or even regular potatoes would be delicious too!

- I use mild Rotel so that it isn't too spicy, but you can use hot or even add more jalapenos to make it extra spicy if that is what you like.

- If you are doing a Whole30, avocado goes well in this for your plated fat.

- Use any tomato sauce that you enjoy, just happened to have Cucina Antica (a Whole30 Approved brand) on hand.


1 pound ground chicken

2 red peppers- diced

1 poblano pepper- diced

1 jalapeño- diced

1 small red onion- diced

1 Tbsp avocado oil

1 medium-large white sweet potato- diced to 1/2 inch cubed

16 oz chicken broth

1 small can tomato paste

1 can Rotel (mild)

1 cup tomato sauce- I used Cucina Antica

2 Tbsp garlic- minced

1 Tbsp cumin

2 Tbsp chili powder

1 cup water

Salt pepper


  1. In a large pot, heat avocado oil to medium high heat. Add ground chicken and cook until brown.

  2. Then add red peppers, poblano pepper, jalapeno and onion to pan with chicken and saute until onions are translucent (about 5 minutes).

  3. Add chicken broth, tomato paste, Rotel, tomato sauce, garlic, chili powder, cumin, chili powder, water and salt/pepper.

  4. Simmer until it is all combined- about 10 minutes.

  5. Add sweet potatoes at the end and simmer until they are fork tender- this takes about 20 minutes. If you are using an instant pot, you can pressure cook it at this point for 5 minutes.

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