Stovetop Spiced Paleo Chili with Ground Beef and Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This hearty stovetop chili features ground beef and sweet potatoes simmered with smoky spices for a robust Paleo-friendly meal. This American-inspired paleo recipe, ready in about 55 minutes, pairs ground beef, sweet potato, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 pound, 85% lean ground beef
1 large (about 8 oz), peeled and diced into 1/2-inch cubes sweet potato
1 medium, diced yellow onion
3, minced garlic cloves
1 can (14.5 oz), no sugar added diced tomatoes
2 cups, Whole30 compliant beef broth
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound ground beef and cook for 5-6 minutes, breaking it up until browned and cooked through.
Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 4 minutes until onions are softened and fragrant.
Step 3: Stir in 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano; cook for 1 minute to toast the spices.
Step 4: Add 1 large diced sweet potato, 1 can (14.5 oz) diced tomatoes, 2 cups beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and chili thickens.
Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.