Paleo Chili Stuffed Sweet Potatoes

When you're looking for a hearty, satisfying dish, these Paleo Chili Stuffed stuffed sweet potatoes have you covered!

I love chili but haven't gotten around to making a purely paleo and whole30 version. Well, the time is now! For those who are strict and omit legumes on a regular basis - this one is for you! 

Sunday night was the night to perfect this chili.  I had previously made different versions but wanted to try a little spin on it. I've had a pretty serious obsession with chipotle peppers lately and decided that along with some cocoa powder and cinnamon, this would elevate the chili. Glass of wine in hand, music playing, I got to work. It was a relaxing Sunday night, dinner would be finished early and I felt an overall sense of calm. Ahhhh such rare moments. 

That was until I took a bite to check for the seasoning. Clearly, I overestimated the level of heat just one teaspoon of chipotle would add. Sure it tasted great but was in no way suitable for little mouths. Panic crept in, and the words "when will dinner be ready" resounded from the other room..over and over. Scrambling, I realized I bought an extra pack of ground beef. Perhaps for another recipe? Didn't matter. I couldn't think about that. 

Since this chili is full of veggies, I used the help of my trusty food processor to do the work for me. And there, on this lovely Sunday evening, I was making two chilis. Quite proud of myself for the swift rescue, I managed to have dinner done in a reasonable time. 

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.

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. 

Continue to Content

📖 Recipe

Paleo Chili Stuffed Sweet Potatoes

Yield: 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

When you're looking for a hearty, satisfying dish, these Paleo Chili Stuffed stuffed sweet potatoes have you covered!

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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: 1
Amount Per Serving: Calories: 347Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 663mgCarbohydrates: 31gFiber: 8gSugar: 11gProtein: 19g