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I’m sharing an easy chili recipe today that is made in the crockpot. This meal is gluten-free and paleo because I made it bean-free for those of us who are sensitive to legumes. This is a hearty and delicious recipe full of vegetables, texture, and flavor!
I’ve been playing around with batch cooking lately, where I essentially make 2-3 dishes on the same day, and then freeze or pre-portion them out for the future. This Sweet Potato Hamburger Chili is one of the recipes I used for that experiment, so I ended up doubling it to make about 8 servings total. I’m glad I did, because I really loved how it turned out.
The ingredients are really simple, too, including sweet potatoes, onions, bell pepper, celery, tomato sauce, grass-fed ground beef, and spices. A sprinkle of freshly-chopped green onion adds freshness when serving.
I can’t say that this is a one-pot meal because I cooked the vegetables in the crockpot, and then cooked the ground beef on the stovetop right before serving. But, it really is an easy recipe to prepare, with minimal clean-up.
We’re pretty quickly moving away from really cold weather now that spring is upon us, but I always prefer a hot meal for dinner, even when it’s warmer outside. To re-heat the leftovers, I would suggest transferring to the stovetop, or you can even use the microwave.
Items recommended for this recipe (some affiliate links included):
- Medium-sized crockpot, I used a 3-quart version (around $20 on Amazon)
- Vegetable “Y” peeler
- Organic oregano, non-irradiated
This chili recipe is made legume-free, but with the delicious and hearty ingredients of sweet potato, vegetables, and ground beef. Make a double batch to enjoy the rest of the cold weather season.
- 2 large sweet potatoes, peeled and chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 head of celery, ribs removed and chopped (about 2 cups)
- 1 cup tomato sauce, your favorite brand
- 1 tablespoon dried oregano or Italian seasoning blend
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 1 pound grassfed ground beef
- 1 bunch green onions, chopped (for topping)
- Place the chopped sweet potatoes, onion, red bell pepper, and celery into the base of a medium-sized crockpot.
- Pour the tomato sauce over the top of the vegetables, along with the oregano and salt and pepper.
- Place the lid on the crockpot and cook on high for 3-4 hours, or on low for 5-6 hours. The vegetables should be soft and the sweet potatoes should be cooked through.
- Just before serving, you’ll need to cook the meat to add to the vegetables. Heat a large non-stick skillet on the stovetop. Add the ground meat and use a spatula to break it up. Cook for about 5 minutes or until the meat is cooked through.
- Transfer the cooked meat to a paper towel-lined plate to absorb any excess grease.
- Then, carefully add the meat to the crockpot and stir to combine.
- Serve the chili with about a tablespoon of chopped green onions per person.
- Refrigerate or freeze any leftovers and re-heat on the stovetop.
- Serving Size: 1 cup
- Calories: 250
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