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Cocoa and Sweet Potato Chili (Paleo, Whole30)

Oct 5, 2019 · 38 Comments

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sweet potato chili in a large green pot and a white bowl topped with avocado

Sweet Potato Chili gets an assist from cocoa powder for a deep, smoky flavor. It’s hearty, perfectly spiced and ready in just an hour! There’s also instructions to make it in a slow-cooker or Instant Pot/electric pressure cooker.

While it’s great any time of year, if you use black cocoa with orange sweet potatoes, this healthy beef chili recipe is perfect for Halloween.

And while it’s great that this no bean chili recipe is Paleo, gluten-free, grain-free, legume-free, dairy-free and Whole30-friendly (whew!), it’s even better that it tastes so good.

This was originally posted on Oct. 5, 2019 as “Halloween Chili” and was updated on Oct. 7, 2020.

Halloween Chili in a big green pot getting scooped out by a white ladle on a wooden table with a striped napkin and wooden spoon

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Why this recipe works

This easy beef chili recipe uses all the classic chili ingredients – onions, tomatoes, spices, beef – while adding some extra special guest stars.

Sweet potatoes add more veggies to make it a full meal, bring a touch of sweetness to balance the smoky spices and make a great substitute for beans in chili.

Unsweetened cocoa powder doesn’t actually make the taste the chili taste like chocolate. Instead, it makes the chili deeper, more complex and, in my humble opinion, more interesting.

So is it sweet potato chili with cocoa powder or cocoa chili with sweet potatoes?

The answer: yes.

What is cocoa powder and black cocoa?

Natural cocoa powder is simply made from cocoa beans that are roasted then pulverized.

Dutch-processed cocoa adds the extra step of using an alkaline solution to neutralize cocoa’s natural acidity, resulting in a slightly darker color.

And then there’s black cocoa powder, which has been ultra-Dutch-processed, giving it a much darker color.

If you’ve ever seen an Oreo, you’ve seen what black cocoa can do. (For a breakdown of cocoa powder, David Lebovitz has an excellent article.)

It’s both deep and mild, chocolatey and smooth. It’s like dark chocolate without the bitterness.

There are some guidelines about how to bake with black cocoa powder, as you can see here and here, but since we’re not baking with it here we don’t have to worry about that!

And like I said before, using black cocoa in this sweet potato chili makes it perfect for your Halloween party!

If you don’t have black cocoa, you can use regular unsweetened cocoa powder, either natural or Dutch-processed. The chili won’t be black, obviously, but more of a dark reddish brown and just as delicious.

Halloween Chili in a big green pot and a small white bowl with a striped kitchen towel, wooden spoon, ladle and small bowl of avocado slices

What you need for this Paleo and Whole30 chili

  • avocado oil or other cooking fat (see more about healthy cooking fats here)
  • onion
  • garlic
  • ground beef
  • chili powder
  • cumin
  • cinnamon
  • cayenne (optional)
  • tomato paste
  • tomato sauce
  • beef broth
  • black cocoa or unsweetened cocoa powder
  • sweet potatoes
  • fine sea salt

Plus your favorite toppings:

  • sliced avocado
  • sliced fresh or pickled jalapenos
  • crushed tortilla chips (omit for Paleo/Whole30)
  • sour cream (dairy-free if necessary, omit for Paleo/Whole30)
  • shredded cheese (dairy-free if necessary, omit for Paleo/Whole30)

Equipment:

  • a large pot or Dutch oven
  • a cutting board and chef’s knife
  • a ladle
  • a wooden spoon or spatula
  • a vegetable peeler
  • measuring spoons (these are my favorite because they fit into spice jars)
  • a measuring glass

How to make sweet potato chili

This is a pretty straightforward recipe with one twist that makes it even easier.

  1. Add the oil to a large pot over medium heat until shimmering.
  2. Meanwhile, peel and chop the onion into a medium dice. Mince the garlic cloves. Add both to the hot oil with 1/2 tsp. fine seal salt and saute until soft and translucent, about 8-10 minutes (it’s fine if they start to turn golden).
  3. Scoot the onions to the sides of the pan. Add the chili powder, cumin and cinnamon to the center of the pot and saute for 30 seconds until fragrant, stirring constantly (this will “bloom” the spices to draw out their flavor). Stir into the onions, then scoot them again to the sides of the pan.
  4. Scoop the tomato paste onto the center of the pot and saute for 1-2 minutes, until slightly darker in color. Stir into the onions.
  5. Add one pound of ground beef and break it up into smaller and smaller chunks as it browns, flipping them around to brown on all sides, about 8-10 minutes.
  6. Add roughly 1/2 cup of the beef broth and use the liquid to scrape up any brown bits off the bottom of the pot (they add a lot of flavor). Add the rest of the broth, the tomato sauce, the black cocoa and 1 tsp. fine sea salt. Turn the heat up to bring to a boil, then lower heat and simmer for 10 minutes. Stir occasionally, making sure to scrape the bottom of the pot.
  7. Add the second pound of ground beef and break it up as much as you can while stirring it around in the chili. As it cooks it will disintegrate more.* Simmer for 10 minutes. Stir occasionally, making sure to scrape the bottom of the pot. If it looks like it’s reducing too much and getting too thick, add a bit of water to thin it out.
  8. Meanwhile, peel and dice the sweet potatoes. Stir into the chili and simmer for 10-15 minutes. Once a fork easily slides into a piece, the chili is ready. Taste and add more salt if necessary.
  9. Serve with your favorite toppings!

 *By only browning half of the meat, you’re saving time and creating a better texture for the chili.

Halloween Chili in a big green pot and a small white bowl with a striped kitchen towel, wooden spoon, ladle and small bowl of avocado slices

How to enjoy sweet potato chili

Luckily this chili tastes great straight out of the bowl (or pot, if you’re feeling especially lazy).

But you can also pair it with all your favorite accompaniments, like the toppings I list above and also below in the recipe.

I love chili with cornbread so my gluten-free, Paleo cornbread has to make an appearance as well.

You could also serve this with rice or veggie rice (cauliflower rice, parsnip rice, sweet potato rice, etc.).

Make ahead/storage for sweet potato chili

This sweet potato chili will keep in the fridge, covered, for up to 5 days.

To freeze, portion into resealable bags (be sure to press out the air) or freezer-safe containers (fill all the way so there’s no air inside) and freeze for up to 3 months. Thaw in the fridge overnight.

Reheat on the stove over medium heat, adding more water or broth if necessary. Or thaw in the microwave, stirring every 5 minutes until it’s hot/warm.

Other chili and Halloween recipes:

  1. If you like it smoky and with a lot of bacon (who doesn’t?), you’ll dig my bacon chili recipe.
  2. If you’re more in a white chicken chili mood, this extra creamy white chicken chili is pretty irresistible.
  3. Or for another fall-flavored chili, try this turkey pumpkin chili.
  4. Pumpkin Spice Candied Bacon is the perfect appetizer.
  5. A Pumpkin Cider Margarita is what you need to wash it all down.
Halloween Chili in a big green pot getting scooped out by a white ladle on a wooden table with a striped napkin and wooden spoon

Halloween Chili

Don Baiocchi
Classic chili dresses up for Halloween! Black cocoa and sweet potatoes make for a black and orange chili that's hearty and healthy.
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 6 servings
Calories 443 kcal

Ingredients
  

  • 1 tablespoon avocado oil or other cooking oil
  • 1 medium / large onion
  • 5 cloves garlic, peeled (see notes)
  • 1.5 teaspoons fine sea salt, divided, plus more as needed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1.5 teaspoons cinnamon
  • ½ teaspoon cayenne (optional, use more or less for preference)
  • 1 (6 oz.) can tomato paste
  • 2 lbs. ground beef, divided (85%, 93% or a combo of both; preferably grass-fed)
  • 2 cups beef broth
  • 1 (15 oz.) can tomato sauce
  • ¼ cup black cocoa powder
  • 1-1.5 lbs. sweet potatoes (1 large or 2 medium)

Instructions
 

  • Add the oil to a large pot over medium heat until shimmering.
  • Meanwhile, peel and chop the onion into a medium dice. Mince the garlic cloves. Add both to the hot oil with 1/2 tsp. fine seal salt and saute until soft and translucent, about 8-10 minutes (it's fine if they start to turn golden).
  • Scoot the onions to the sides of the pan. Add the chili powder, cumin and cinnamon to the center of the pot and saute for 30 seconds until fragrant, stirring constantly (this will "bloom" the spices to draw out their flavor). Stir into the onions, then scoot them again to the sides of the pan.
  • Scoop the tomato paste onto the center of the pot and saute for 1-2 minutes, until slightly darker in color. Stir into the onions.
  • Add one pound of ground beef and break it up into smaller and smaller chunks as it browns, flipping them around to brown on all sides, about 8-10 minutes.
  • Add roughly 1/2 cup of the beef broth and use the liquid to scrape up any brown bits off the bottom of the pot (they add a lot of flavor). Add the rest of the broth, the tomato sauce, the black cocoa and 1 tsp. fine sea salt. Turn the heat up to bring to a boil, then lower heat and simmer for 10 minutes. Stir occasionally, making sure to scrape the bottom of the pot.
  • Add the second pound of ground beef and break it up as much as you can while stirring it around in the chili. As it cooks it will disintegrate more. Simmer for 10 minutes. Stir occasionally, making sure to scrape the bottom of the pot. If it looks like it's reducing too much and getting too thick, add a bit of water to thin it out.
  • Meanwhile, peel and dice the sweet potatoes. Stir into the chili and simmer for 10-15 minutes. Once a fork easily slides into a piece, the chili is ready. Taste and add more salt if necessary.
  • Serve with your favorite toppings!

Notes

Topping ideas:
  • sliced avocado
  • sliced fresh or pickled jalapenos
  • crushed tortilla chips (omit for Paleo/Whole30)
  • sour cream (dairy-free if necessary, omit for Paleo/Whole30)
  • shredded cheese (dairy-free if necessary, omit for Paleo/Whole30)
If you don’t have black cocoa, you can use regular unsweetened cocoa powder, either natural or Dutch-processed. The chili won’t be as dark, obviously, but will still be delicious.
No fresh garlic? Add 1 teaspoon garlic powder to the chili powder, cumin and cinnamon mixture.
For a slow cooker, follow the recipe using a large skillet on the stove until the first pound of meat is browned and add everything to a slow cooker. Add 1.5 cups beef broth, tomato sauce, black cocoa, salt and crumble in the second pound of ground beef. Stir to combine. Cook on high for 5-6 hours or low for 7-8. If cooking on high, add the sweet potatoes when the chili has 30 minutes left. If cooking on low, add the sweet potatoes when the chili has 60 minutes left. If chili is too thick, add remaining 1/2 cup broth.
For an electric pressure cooker/Instant Pot, using the sauté function, heat the oil until shimmering. Proceed with the recipe through adding 1.5 cups broth, tomato sauce, black cocoa and salt. Add the second pound of ground beef right away and break it up into small pieces as you stir it around. Lock on the lid and make sure the seal is closed. Press the chili button (usually sets it to 35 minutes) and then manually reduce the time by 5 minutes. Once it’s finished, press Keep Warm/Cancel. Quick release, add the sweet potatoes, and manually set the time for 5 more minutes. Once finished, press Keep Warm/Cancel and quick release. Taste and adjust seasoning if necessary. If it’s too watery, press the Sauté button and let it heat up until it’s simmering. Once it’s reduced to your desired thickness, press the Keep Warm/Cancel button and serve. If it’s too thick, add remaining 1/2 cup broth.
This sweet potato chili will keep in the fridge, covered, for up to 5 days.
To freeze, portion into resealable bags (be sure to press out the air) or freezer-safe containers (fill all the way so there’s no air inside) and freeze for up to 3 months. Thaw in the fridge overnight.
Reheat on the stove over medium heat, adding more water or broth if necessary. Or thaw in the microwave, stirring every 5 minutes until it’s hot/warm.

Nutrition

Calories: 443kcalCarbohydrates: 21gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 103mgSodium: 1069mgPotassium: 892mgFiber: 5gSugar: 4gVitamin A: 11534IUVitamin C: 3mgCalcium: 84mgIron: 5mg
Keyword black cocoa, chili, cocoa powder, halloween, paleo, sweet potato, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Instant Pot, Mains, Recipes, Slow Cooker, Soup and Stews, Whole30 beef, black cocoa, chili, cocoa, fall recipe, Halloween, onion, sweet potato

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Reader Interactions

Comments

  1. Stacey Crawford says

    October 28, 2020 at 11:23 am

    5 stars
    Such a tasty and festive idea for chili! I love the sweet potatoes in there!

    Reply
    • Paleo Gluten Free Guy says

      October 31, 2020 at 11:54 am

      Thanks! I love sweet potato in chili.

      Reply
  2. ChihYu says

    October 27, 2020 at 9:19 pm

    5 stars
    Who knew that cocoa and sweet potato would make such a delicious chili? So hearty and full of flavor!

    Reply
    • Paleo Gluten Free Guy says

      October 28, 2020 at 9:55 am

      Exactly! Thanks. 🙂

      Reply
  3. Kelly says

    October 27, 2020 at 9:00 pm

    5 stars
    There’s nothing better than a hearty bowl of chili for dinner! This is so full of flavor and so delicious!

    Reply
    • Paleo Gluten Free Guy says

      October 28, 2020 at 9:54 am

      Agreed! Chili is one my faves.

      Reply
  4. Megan Stevens says

    October 27, 2020 at 7:44 am

    5 stars
    By the way, I so appreciate that you use ethically-sourced black cocoa; that’s a new product I hadn’t seen before. Thank you !!!

    Reply
    • Paleo Gluten Free Guy says

      October 28, 2020 at 9:54 am

      Thanks. The more I read about chocolate and cocoa, the more I realize how important it is.

      Reply
  5. Jean Choi says

    October 26, 2020 at 11:06 pm

    5 stars
    Looks amazing! I never thought to add cocoa powder, but I bet it adds an amazing depth of flavor. Can’t wait to try this!

    Reply
    • Paleo Gluten Free Guy says

      October 28, 2020 at 9:54 am

      It does indeed!

      Reply
  6. Heather says

    October 15, 2019 at 10:32 am

    5 stars
    I love that you have cinnamon in here…that makes the chili in my opinion!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:31 am

      Totally! It makes such a difference.

      Reply
  7. Kari - Get Inspired Everyday! says

    October 14, 2019 at 9:34 am

    5 stars
    I used to think I didn’t like chili, but as it turns out I love it, I just don’t like it with kidney beans so I’m with you on that one! This is most definitely my kind of chili , perfect comfort food!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:31 am

      Yes! Never liked kidney beans in my chili, even as a kid. Glad you’re on board the chili train. 🙂

      Reply
  8. Erin says

    October 12, 2019 at 3:34 pm

    Nice! I’ve never used cocoa in something savory but I’m interested in this. Also, we make your plantain chicken once a week. It’s my favorite dish. 😀

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:39 am

      Aw, yay! That makes me so happy. 🙂

      Reply
  9. Hope Pearce says

    October 12, 2019 at 2:49 pm

    5 stars
    This is a great idea to feed a few for Halloween! Loving the cocoa powder in there, can’t wait to try it!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:39 am

      I hope you do!

      Reply
  10. Carol Little R.H. @studiobotanica says

    October 12, 2019 at 12:41 pm

    5 stars
    Excited to make this in my Instant Pot. Confession: I didn’t know that there is a ‘chili setting on my IP.
    Gotta go check that.. I don’t have black cocoa but will try to locate locally.. Either way..making this asap!!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:39 am

      Yeah, I hardly ever use that setting but it comes in handy, you know, when making chili. 😉

      Reply
  11. Jean Choi says

    October 11, 2019 at 4:19 pm

    5 stars
    SO fun and festive! I never thought to add cocoa powder to chili before but I bet that’s fantastic. Definitely will be trying it out next time!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:38 am

      It really adds great depth and flavor without making it sweet.

      Reply
  12. STACEY CRAWFORD says

    October 11, 2019 at 11:31 am

    5 stars
    Dark chocolate & sweet potatoes in chili, I’m sold! I can’t wait to try it!

    Reply
    • Paleo Gluten Free Guy says

      October 17, 2019 at 10:38 am

      They work so well together!

      Reply
  13. Zuzana says

    October 10, 2019 at 8:28 am

    5 stars
    I just knew you would come up with something special for Halloween Already on my list for our big party.

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:20 am

      Aw, thanks!

      Reply
  14. Megan Stevens says

    October 9, 2019 at 8:44 pm

    5 stars
    What a fun idea!! I LOVE cocoa in chili, so big yum and super fun.

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:20 am

      Me, too. It works so well!

      Reply
  15. ChihYu says

    October 9, 2019 at 12:00 pm

    5 stars
    I’m in love with this chili! The flavors and textures, plus the Instant Pot cooking are fantastic!

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:19 am

      Thanks!

      Reply
  16. Raia Todd says

    October 8, 2019 at 7:17 pm

    5 stars
    Chili… cocoa powder… Instant Pot… what’s not to love? 😀

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:19 am

      Exactly. The trifecta of awesomeness.

      Reply
  17. linda spiker says

    October 7, 2019 at 7:56 pm

    U have never tried cocoa in chili. Now I am super curious!

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:19 am

      It works so well!

      Reply
  18. Tessa Simpson says

    October 7, 2019 at 3:50 pm

    5 stars
    I love playing with black charcoal and cocoa for Halloween…so genius to add it to chili!! Thanks Don!!

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:19 am

      Using black charcoal is a great idea! I’ll try that next time.

      Reply
  19. tina says

    October 7, 2019 at 11:53 am

    This looks so tasty and is so fun! Might need to make this before Halloween!

    Reply
    • Paleo Gluten Free Guy says

      October 11, 2019 at 11:18 am

      I’ll be making it before Halloween, after Halloween… 😉

      Reply
5 from 17 votes (1 rating without comment)

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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