Whole30 Sweet Chili
Dive into a bowl of bold, savory flavor with this Whole30 Sweet Chili recipe, a hearty, nutrient-packed dish that's both comforting and diet-compliant. Perfectly seasoned ground beef and optional pork are combined with an array of colorful vegetables like bell peppers, zucchini, and sweet potatoes, then simmered in a rich tomato-based broth infused with chili powder, cumin, and coconut aminos for a touch of natural sweetness. This one-pot recipe is easy to prepare in under an hour, making it ideal for weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime for a bright, refreshing finish, and serve alongside cauliflower rice or enjoy on its own for a satisfying, Whole30-friendly meal. This recipe is brimming with wholesome ingredients and robust flavors—perfect for those seeking a cozy yet healthy comfort food option!
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Recipe Information
Ingredients
- 1 lb ground beef (80/20 lean to fat ratio)
- 0.5 lb ground pork (optional for extra flavor, or substitute with more beef or turkey)
- 1 medium onion, diced
- 2 medium bell peppers, diced (any color)
- 1 medium zucchini, diced
- 4 cloves garlic cloves, minced
- 28 oz crushed tomatoes (no sugar added)
- 10 oz diced tomatoes with green chilies (no sugar added)
- 1 large sweet potato, peeled and diced into small cubes
- 1 cup beef broth (compliant, no sugar or soy)
- 3 tbsp coconut aminos
- 0.5 tsp red pepper flakes
- 1 tsp paprika
- 1.5 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp avocado oil (or compliant cooking oil)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 whole lime wedges (optional for serving)
Instructions
Heat a large stockpot or Dutch oven over medium heat and add the avocado oil.
Add the diced onion and bell peppers to the pot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef and ground pork (if using) to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the paprika, chili powder, ground cumin, salt, black pepper, and red pepper flakes. Cook for 1 minute to bloom the spices.
Add the crushed tomatoes, diced tomatoes with green chilies, sweet potato, zucchini, and beef broth to the pot. Stir to combine.
Stir in the coconut aminos for an added touch of sweetness while keeping the dish Whole30-compliant.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the sweet potato is tender and the flavors are well combined.
Taste and adjust seasonings if necessary.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice, if desired. Pair with a side of cauliflower rice or enjoy on its own for a filling and compliant meal.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 63.7 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 508 mg | 39% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
