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Whole30 Sweet Potato Beef Chili in the Crockpot

Whole30 sweet potato beef chili in the crockpot combines browned beef, tender sweet potatoes, and smoky spices in an easy slow-cooked dinner. It’s made with crushed tomatoes and green chiles for a hearty, Whole30-compliant bowl.
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Prep Time 15 minutes
Cook Time 7 hours 16 minutes
Total Time 7 hours 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp avocado oil
  • 2 lb beef ground, 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder no added sugar
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 sweet potatoes medium (about 1.5 pounds), peeled and cut into 0.5-inch cubes
  • 1 can (28 oz) crushed tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 cup beef broth Whole30-compliant

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the avocado oil in a 12-inch skillet over medium-high heat, add the ground beef, and cook for 8 to 10 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  2. Add the onion and bell pepper to the skillet and cook for 4 to 5 minutes, stirring, until beginning to soften.
  3. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and stir for 1 minute.
  4. Transfer the beef mixture to a 6-quart slow cooker, add the sweet potatoes, crushed tomatoes, green chiles, and beef broth, and stir to combine.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the sweet potatoes are fork-tender.

Notes

For the best texture, cut the sweet potatoes into evenly sized cubes. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a leaner variation, ground turkey can replace the beef.