When you're looking for a hearty, satisfying dish, these Paleo chili-stuffed sweet potatoes are the answer!
Not all chili's have to have beans and this is particularly helpful if you're someone who struggles with gut issues and is sensitive to legumes.
This bean free chili is delicious and satisfying and pairs beautifully with sweet potatoes. You can customize it and make it as spicy or mild as you wish.
If you want to tone down the heat, you can play around with the level of heat. For the kids, I decided to omit the chipotle powder entirely and stuck to only chili powder. For a little more heat, feel free to use one teaspoon of chipotle or if you like it really hot, go for 2 or more. The choice is yours.
Love chili and want more recipes? Check out this 30 minute vegan chili or this easy chicken chili with great northern beans.
Paleo Chili Stuffed Sweet Potatoes are:
- Paleo and Whole 30 approved
- Gluten, grain, dairy, and legume-free
- Full of flavor
- Great for adults and children alike
- Can be easily made vegan by using meat alternative
- Easily customizable with regular chili if you're not following a strict lifestyle
Ingredients for Paleo Chili Stuffed Sweet Potatoes
- 1 onion roughly chopped
- 1 red pepper roughly cut
- 3 medium carrots, peeled and roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil + more for potatoes
- 1 lb grass-fed beef (or ground beef alternative)
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder (optional)
- 3 teaspoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt divided
- ¼ teaspoon pepper
- 1 15 oz can tomato sauce
- 1 15 oz can diced or petite diced tomatoes
- 1 tablespoon maple syrup (omit if whole30)
- 1 tablespoon fresh cilantro, chopped plus extra
- 4 medium sweet potatoes
- avocado for topping
- optional: purple cabbage
Making Paleo Chili Stuffed Sweet Potatoes
Step 1. Preheat oven to 400. Rinse and dry sweet potatoes. With a fork, poke holes in each potato all around. Lay each potato on a piece of foil and brush with a few drops of olive oil. Wrap in foil tightly and bake for an hour or until potatoes are soft. This will depend on the size.
Step 2. Add pepper, carrot, and onion to food processor and pulse until the vegetables are fairly small. If you don’t want to use a food processor, just chop these by hand.
Step 3. Preheat dutch oven and add oil, vegetables, ¼ teaspoon of salt, and cook stirring frequently until veggies are soft – about 5-8 minutes. Add garlic and cook for 30 seconds.
Step 4. Next, add beef to the pan and break up with a wooden spoon. Cook for about 10 minutes stirring regularly, until meat is fully cooked. Add all the spices, ½ teaspoon salt, pepper, and cocoa powder and cook for 1 minute.
Step 5. Add tomato sauce, diced tomatoes, and maple syrup (optional) and simmer for 20 minutes. Once the chili has finished cooking, add cilantro.
Step 6. To assemble, cut sweet potatoes in half, and place a generous amount of chili on top. You can garnish with additional cilantro and avocado.
📖 Recipe
Paleo Chili Stuffed Sweet Potatoes
Ingredients
- 1 onion roughly chopped
- 1 red pepper roughly cut
- 3 medium carrots, peeled and roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil + more for potatoes
- 1 lb grass-fed beef (or ground beef alternative)
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder (optional)
- 3 teaspoon chili powder
- 1 tablespoon ground cumin
- ½ teaspoon unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt divided
- ¼ teaspoon pepper
- 1 15 oz can tomato sauce
- 1 15 oz can diced or petite diced tomatoes
- 1 tablespoon maple syrup (omit if whole30)
- 1 tablespoon fresh cilantro, chopped plus extra
- 4 medium sweet potatoes
- avocado for topping
- optional: purple cabbage
Instructions
1. Preheat oven to 400. Rinse and dry sweet potatoes. With a fork, poke holes in each potato all around. Lay each potato on a piece of foil and brush with a few drops of olive oil. Wrap in foil tightly and bake for an hour or until potatoes are soft. This will depend on the size.
2. Add pepper, carrot, and onion to food processor and pulse until the vegetables are fairly small. If you don’t want to use a food processor, just chop these by hand.
3. Preheat dutch oven and add oil, vegetables, ¼ teaspoon of salt, and cook stirring frequently until veggies are soft – about 5-8 minutes. Add garlic and cook for 30 seconds.
4. Next, add beef to the pan and break up with a wooden spoon. Cook for about 10 minutes stirring regularly, until meat is fully cooked. Add all the spices, ½ teaspoon salt, pepper, and cocoa powder and cook for 1 minute.
5. Add tomato sauce, diced tomatoes, and maple syrup (optional) and simmer for 20 minutes. Once the chili has finished cooking, add cilantro.
6. To assemble, cut sweet potatoes in half, and place a generous amount of chili on top. You can garnish with additional cilantro and avocado.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 663mgCarbohydrates: 31gFiber: 8gSugar: 11gProtein: 19g
Raia
Chili + sweet potatoes. Sounds perfect! And looks gorgeous, like all your food. 😉
Dawn
This looks SO good! I'm not a huge fan of sweet potatoes but they are kinder to my blood sugar so I'm learning to love them. I am quite sure I would love this recipe!
Lindsey Dietz
Love me some stuffed sweet potatoes! They're so versatile! I'll have to try chili in ours next time!
linda spiker
These look delicious! I love a grab and go breakfasts.
Shelby
This sounds sooo delicious. one of those perfect Friday night throw together things. Chili is a favorite of mine so stuffed potatoes would be even more addictive!
Megan Stevens
Oh my goodness, pinned. SO beautiful and appealing!!
Melissa @ Real Nutritious Living
These are just so gorgeous! I love the variation as well!