Chorizo Sweet Potato Chili {Paleo & Whole30}

This hearty, chunky, and savory Chorizo Sweet Potato Chili is just what you need when you’re craving warm comfort and a bit of spice on a cold evening! It’s Paleo and Whole30 friendly, incredible delicious, and ready to eat in 30 minutes! Topped with bacon and avocado for a tasty, satisfying, healthy meal everyone will love.

Another addition to chili that absolutely always needs to happen now, is sweet potatoes. I am a firm believer in the magic that happens when sweet potatoes and tomatoes are married – whether it’s with marinara sauce or in chili – this is a combination I seriously cannot get enough of! I won’t even get into the bacon, it’s just too much deliciousness to think about all at once! But yes, bacon and avocado on top round out this chili to make it the most delicious one I’ve made – and the only one that’s ever made it to the blog.

Aside from the bacon, the best part about this Chorizo Sweet Potato Chili might just be the cook time – which is just about 30 minutes from start to finish. On any given day that is really the only cooking window I have, so, things need to get done quickly! Chopping the sweet potatoes and onions ahead of time helps a lot, and if you want to be extra prepared, you can even cook your bacon in advance. But, I’m never that prepared, and it was still done in 30 minutes, so fear not!

Let’s get cooking!


  • 2 cups peeled and diced sweet potatoes
  • 2 tbsp cooking fat - ghee coconut oil, bacon fat, etc.
  • 1/4 tsp fine sea salt
  • 4-6 slices uncured bacon cooked and drained
  • 1 lb ground chorizo sausage I bought mine at Whole Foods
  • 1/2 medium onion diced (or one small)
  • 14.5 oz can Fire Roasted Crushed Tomatoes
  • 1/2 of a 15 oz can tomato sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder*
  • Pinch cayenne pepper*
  • Green onion and avocado for garnish


  1. Have your bacon cooked, drained, crumbled, and set aside
  2. In a large skillet or saucepan, add cooking fat and melt over medium heat.
  3. Add diced sweet potatoes and stir to coat in the fat, sprinkle with salt, then cover the pan and cook about 2 minutes. Uncover and stir again to brown evenly. Continue to cook 2-5 minutes until soft, adjusting the heat to avoid burning.
  4. Once sweet potatoes are soft, add the diced onions and cook about a minute, stirring.
  5. Get full recipe==>>