
No-bean chili loaded with vegetables and spice
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
No-bean chili loaded with vegetables and spice
A thick, smoky beef chili without beans, loaded with diced sweet potatoes, peppers, and a rich blend of chili spices. Paleo comfort food that warms you from the inside out.
15m
Prep Time
45m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Bean-free chili is a paleo staple that relies on vegetables and slow simmering for body and texture. Sweet potatoes add natural sweetness and break down slightly to thicken the chili.
Heat olive oil in a large pot over medium-high heat. Brown ground beef 6-7 minutes, breaking apart. Drain excess fat.
Add onion and bell pepper. Cook 4-5 minutes until softened.
Stir in chili powder, cumin, and smoked paprika. Toast spices 1 minute.
Add diced tomatoes, sweet potato, and 1 cup water. Bring to a boil, then reduce to a simmer.
Cover and cook 35-40 minutes until sweet potato is tender and chili is thick. Adjust seasoning and serve.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Equally paleo with a slightly different sweetness
Leaner options that work perfectly in chili
Cut sweet potatoes into small cubes so they partially dissolve and thicken the chili naturally.
Make a double batch—this chili freezes beautifully and tastes even better the next day.
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat on the stovetop, adding water if the chili has thickened too much.
Per serving (90mg) · 6 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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