Sweet Potato Chili

Primal AviaryThis thick and hearty chili is slightly smoky and sweet, with a spice level that can be tailored to your taste. Borrowing a genius trick from our sweet potato pasta sauce recipe, thin strips of sweet potato are peeled into the chili. This is an easy way to add sweet potato to all sorts of dishes, as thin strips of sweet potato cook quickly and easily blend in with other ingredients.

With a simple list of ingredients and short simmering time, this chili is meant to be a convenient weeknight dinner. But do yourself a favor by cooking this recipe on the weekend, with plans to eat the chili for dinner later in the week. Chili is a meal that’s meant to be eaten as leftovers. It usually tastes better the second or third day, thickening up and becoming more flavorful.

If you’re feeding this chili to little kids or heat-averse adults, use bell peppers and omit the jalapeno. To crank up the spice level, use poblanos and 1 or more jalapeños (plus a jar of hot sauce on the table).

Servings: 6 to 8

Time in the Kitchen: 35 minutes, plus 30 minutes to simmer



  • 2 tablespoons avocado oil, red palm oil or other type of fat (30 ml)
  • 1 large onion, finely chopped
  • 1 or 2 poblano peppers or bell peppers, finely chopped
  • 1 stalk celery, thinly sliced
  • 1 jalapeno pepper, deveined and finely chopped
  • 3 tablespoons chili powder (45 ml)
  • 1 tablespoon oregano (ideally, use Mexican oregano) (15 ml)
  • 2 teaspoons cumin (10 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 4 garlic cloves, finely chopped
  • 2 pounds ground beef (900 g)
  • 1 pound ground pork (450 g)
  • 2 teaspoons salt (10 ml)
  • 1 sweet potato
  • 1 (28-ounce) can crushed tomatoes (794 grams)
  • 1 cup bone broth (240 ml)
  • 1 cinnamon stick
  • 1 bay leaf



In a large, wide pot over medium heat add 2 tablespoons oil. Add onion, celery, poblano or bell pepper and jalapeno pepper. Saute until onion is soft, 5 to 8 minutes. Add chili powder, oregano, cumin, smoked paprika, and garlic and sauté 1 minute more.

Add the ground beef and ground pork. Cook until meat is lightly browned, breaking the meat up into small pieces as it cooks. Season with salt.

Peel the sweet potato and discard the skin. Then, continue using the vegetable peeler to peel the entire potato into thin strips.

Add sweet potato, tomatoes, bone broth, cinnamon stick and bay leaf to the pot. Stir well to combine all the ingredients.

Bring to a boil then reduce heat and simmer, covered, for 20 minutes then remove the lid and simmer 10 minutes more. Stir occasionally.

Primal Aviary

About the Author

If you'd like to add an avatar to all of your comments click here!

18 thoughts on “Sweet Potato Chili”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Sounds great.
    I’m not a cooking enthusiast, but I make a simpler version of this by cutting sweet potato up into small cubes and baking them. Then I follow a regular chili recipe substituting the sweet potato for the beans

  2. I suspect the sweet potato would make this dish a little too sweet for me. I do make regular chili with beans now and then. While not strictly Paleo, beans/legumes don’t necessarily need to be kicked to the curb if they are well tolerated. I consider them part of the 80/20 rule.

  3. I was just contemplating making this dish. Even though I am heading out to the beach on this beautiful west coast day. Feeling fortunate. I have a recipe for this in my Whole30 book. I will definitely have to try this as well. Thank you!

  4. I used to grate carrots into spaghetti sauce with a cheese grater as a way of sneaking more veggies into the kids food. That would work with this as well I think.

  5. Those Saturday’s recipes are too complicated I think… this one takes 65 minutes total and has 18 ingredients!

  6. Do you have the calorie count along w sugars and carb info?

  7. My wife LOVES chili and I love making it in new ways. We were talking about chili this week, then yesterday I was hyping MDA to a cousin with dietary challenges (gluten allergy and battling Lyme’s. Low and behold a chili recipe was featured! I made this tonight with two modifications. We love brussel sprouts, so added a half dozen all diced up. My wife is pescitarian also, so I made the chili vegetarian and cooked and flavored the meat separately to be added in by those who want it. It’s great!

  8. This is great, but about the nutrition information? It says “servings: 6 to 8.” Cups? People? I made the chili this evening and it’s delicious, but we need more information otherwise it’s not helpful.

  9. This is simmering on my stove, and it smells and looks amazing! Can’t wait to enjoy it, thanks!

  10. I’m new to this Keto lifestyle and I need help with this recipe. What are the MACROS for 1 serving?

  11. Palm oil is a terrible choice leading to deforestation and orangutan habitat destruction. Go for the avocado oil!

  12. Made this today! Looked just the same. Tasted 100%. The shaved sweet potato was a wonderful twist. I added about 4x the garlic (my partner and I joke there is never enough garlic in recipes.) Does anyone know the effects of eating a larger amount of garlic on ketosis, or in general?

  13. I absolutely LOVE this recipe! I have made it many times in the past and even passed it along to co-workers. I found it when I was exploring a Keto diet and now I am doing my 1st Whole30 so I was checking back to make sure this is compliant and what do ya know, it definitely is! I’ll be revisiting this dish in the near future.

  14. Where can the OCDers (guilty) get the nutritional information for these recipes?