Paleo Sweet Potato Chili with Ground Beef
Hearty one-pot chili combining ground beef and mild Italian sausage with sweet potatoes, mushrooms, and warming spices like cinnamon and cayenne. Root vegetables add natural sweetness and earthiness to this paleo-friendly, gluten-free stew. Perfect for meal prep, family dinners, or weeknight cooking. This version emphasizes whole food ingredients and bone broth for a nourishing, sustained energy meal without legumes or grains.
Ingredients
- 2 Tbsp coconut oil, organic
- 1 whole onion, chopped
- 3 clove garlic, minced
- 2 whole carrots, chopped
- 8 oz baby bella mushrooms, chopped
- 2 whole sweet potato, cubed
- 2 whole parsnip, chopped
- 1 lb ground beef
- 1 lb italian sausage, mild, removed from casings if needed
- 2 cup tomato sauce
- 2 cup bone brothbeef broth or vegetable broth1:1paleodietary
confident
- 8 oz diced tomatoes, canned
- 1 Tbsp chili powder
- 1 tsp cumin, ground
- ¼ tsp cayenne pepper
- 1 tsp oregano, dried
- 2 whole bay leaf
- 1 tsp cinnamon, ground
- 1 tsp salt
- ¼ tsp black pepper, ground
- 2 whole avocado, sliced, for serving(optional)
- 1 bunch cilantro, fresh, for garnish(optional)
Instructions
- 1
Brown ground beef and sausage in a large dutch oven over medium-high heat until no pink remains.
- 2
Remove meat, drain excess fat, and set aside.
- 3
Add coconut oil and reduce heat to low-medium.
- 4
Add chopped onion, garlic, mushrooms, sweet potatoes, and parsnips.
- 5
Cook until onion becomes translucent, about 5-7 minutes.
- 6
Stir in chili powder, cumin, cayenne pepper, oregano, bay leaves, cinnamon, salt, and black pepper.
- 7
Add bone broth, tomato sauce, diced tomatoes, and reserved meat.
- 8
Simmer until vegetables are tender, approximately 30-40 minutes.
- 9
Taste and adjust seasoning with additional salt and pepper as needed.
- 10
Serve topped with fresh cilantro and sliced avocado.
Tips
Brown meat properly to develop deep flavor; don't skip the draining step to avoid greasy broth.
Add cinnamon gradually to taste; it's unconventional but adds complexity; 1 tsp is assertive for some palates.
Make ahead and freeze up to 3 months; avocado and cilantro are best added fresh just before serving.
Good to Know
Cover and refrigerate up to 4 days in airtight container. Reheat gently on stovetop over low-medium heat, adding broth if needed to restore consistency.
Prepare through step 8 and cool completely. Store refrigerated up to 4 days or freeze up to 3 months in freezer bags or containers. Thaw overnight in refrigerator and reheat. Do not freeze avocado and cilantro; add fresh after reheating.
Serve hot in bowls with fresh cilantro and sliced avocado on top. Optional sides: cauliflower rice, roasted vegetables, or bone broth for sipping. Pairs well with dry cider or red wine.
Common Mistakes
Do not skip the meat-draining step to avoid greasy, heavy chili.
Do not add avocado and cilantro before storing to prevent browning and mushiness.
Do not cook vegetables uncovered beyond 40 minutes to avoid a dry, overly thick stew; add broth if needed.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
confident
FAQ
Can I make this without sausage or use all ground beef?
Yes, use 2 lbs ground beef total. Sausage adds herbal flavor and richness, but omitting it keeps the recipe simpler. Increase oregano slightly for depth if removing sausage.
What if I don't have bone broth?
Substitute beef broth, chicken broth, or vegetable broth at the same ratio. Bone broth adds collagen and deeper umami, but other broths work. Reduce salt slightly if using store-bought broth.
How long will leftovers keep, and can I freeze?
Refrigerate covered up to 4 days. Freeze up to 3 months in airtight containers or bags. Thaw overnight in refrigerator. Reheat gently on stovetop, adding extra broth if too thick. Do not freeze avocado or cilantro.