This Whole30 smoky sweet potato chili is a special preview recipe from The Whole30 Slow Cooker by Melissa Urban. It is complex and delicious, with sweet and savory notes, the perfect winter meal. It does call for a specialty ingredient: smoked salt.

Smoked salt is a type of salt that has been cold smoked over wood chips, giving it a distinct smoky flavor and aroma. It’s a great way to add depth and complexity to dishes, and it works incredibly well in this Whole30 Sweet Potato Chili Recipe. While it’s certainly not crucial that you use smoked salt in this dish (the recipe works just fine with regular salt), it’s a fun ingredient to have on hand, and most larger supermarkets stock it. With just a sprinkle, it adds a new flavor dimension to simple roasted vegetables and meats.

This Smoky Sweet Potato Chili is a unique twist on a classic that is sure to become a household favorite!

Whole30 Smoky Sweet Potato Chili

Photos by:  Brian Kavanagh | The Sophisticated Caveman

Smoky Sweet Potato Chili from the Whole30 Slow Cooker Cookbook
Photo credit: Brian Kavanagh | The Sophisticated Caveman
Chili with sweet potatoes and onions

Whole30 Smoky Sweet Potato Chili

4.21 from 309 votes
Prep Time 30 mins
Cook Time 8 hrs
With Slowcooker on High 4 hrs
Servings 6

Ingredients
  

  • 1 1/2 pounds lean ground beef
  • 1 medium red onion, chopped
  • 1 poblano pepper, seeded and diced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 can (10.75 ounces) Whole30-compatible tomato puree
  • 1 can (15 ounces) Whole30-compatible crushed tomatoes
  • 2 cups Whole30-compatible tomato juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked salt or regular salt
  • Finely chopped red onion (optional)

Instructions
 

  • In a large skillet, COOK the beef over medium-high heat, stirring with a wooden spoon, until browned, about 10 minutes.
  • DRAIN off the fat.
  • TRANSFER the beef to a 4- to 5-quart slow cooker. Add the onion, poblano pepper, sweet potatoes, tomato puree, crushed tomatoes, tomato juice, vinegar, chili powder, smoked paprika, cumin, garlic powder, allspice, cayenne, and salt to the cooker. Stir to combine.
  • COVER and cook on low for 8 hours or on high for 4 hours.
  • If desired, TOP servings with chopped onions.
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Published by Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the # bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.

Melissa Urban

Co-Founder / CEO

Melissa Urban is a 7x New York Times bestselling author (including the # bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.