This easy slow cooker sweet potato chili is a meal prep dream! It takes under 30 minutes to throw together in a crock pot, is filling, healthy and reheats great for meals throughout the week. With vegetables like sweet potatoes, green beans, onion, and celery, canned items, and delicious chili spices, this Whole30 chili doesn’t disappoint while being budget friendly. It’s also paleo, gluten-free and dairy-free!
Whole30 Slow Cooker Sweet Potato Chili Ingredients
This chili is really quick and easy to toss together, with really simple ingredients. You’ll need ground beef (or ground bison), celery, white onion, and sweet potatoes. From the pantry you’ll need a few canned items, like diced green chiles, diced tomatoes, green beans and tomato paste.
You’ll also need some beef broth (or chicken broth), and some spices like minced garlic, chili powder, smoked paprika, cumin and salt and pepper. All of these ingredients are available at major grocery retailers like Target, Walmart, and Trader Joe’s (click for my Whole30 Shopping Guides!), or for a discount online at Thrive Market, which is where I get almost all of my pantry staples!
How to Make This Sweet Potato Chili
Making this Whole30 slow cooker chili only takes a few minutes of prep work! You’ll first chop the onion, celery and sweet potato and set aside or into the slow cooker. Then you’ll want to brown the ground beef with the garlic over medium high heat in a large skillet. Once it’s browned, drain the grease and add the beef into the slow cooker.
Add all of the other ingredients like the veggies, canned items, spices and liquids into the crock pot. Give it a good stir to combine everything and incorporate the spices. Next you just have to cover, and let the slow cooker do the cooking for you! Cook the sweet potato chili on low for 7-8 hours, or on high for about 4 hours, or until the sweet potatoes are cooked through.
Storing & Freezing Your Whole3o Chili
If you’re using the chili for meal prep, or storing leftovers after dinner, you’ll want to let it cool once it’s done cooking. Then, store in an airtight container, or containers, in the refrigerator for up to 5 days. If you’re freezing the leftovers, you can separate them out into individual portions and freeze in freezer safe bags or containers. To thaw, remove from the freezer and place in the fridge for 24 hours before eating. You can reheat in the microwave, or in a small pan on the stovetop over medium heat.
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- 2 lbs ground beef (or ground bison)
- 1 cup diced white onion
- 2 tbsp minced garlic
- 5 cups diced sweet potatoes
- 2 stalks chopped celery
- 1 can green beans, drained
- 1 (6 oz.) can tomato paste
- 1 (4 oz.) can diced green chiles
- 1 can diced tomatoes, with liquid
- 2 cups beef broth
- 2 cups water
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder (optional)
- 1 tsp salt (or more to taste)
- 1/2 tsp pepper
- Add the ground beef and minced garlic into a large skillet over medium-high heat. Break apart beef and brown. Once browned, drain the grease and add to a slow cooker
- Add all of the vegetables, canned items, spices, and liquid to the slow cooker
- Stir everything to combine and incorporate the spices
- Cover the slow cooker and cook on low for 7-8 hours, or on high for 4 hours, or until the sweet potatoes are cooked through
Keywords: Sweet Potato Chili, Whole30 Chili, Paleo, Gluten Free Chili, Slow Cooker, Crock Pot
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