Bacon Sweet Potato Chili

Bacon sweet potato chili is a delicious meal for the transition months from summer to fall. 

bacon chili

Gardening has never been my “thing.” I’ve probably spent more money trying to plant a garden than actually having a garden that yields close to anything. My husband is a business guy and every year that I try to plant a garden says, “Honey, not sure why we’re eating a $100 bell pepper.” Yes, ONE bell pepper grew that year. Then there was also the year of the $25 pumpkins, the $19 spinach that no one would eat because the kids found a BUG inside and refused to eat it even though I reassured them (and myself) that it was gone and the $14 bunch of broccoli. That I never actually ended up eating because I couldn’t tell what the right time to pick it was.

sweet potato chili

But over and over again I hear those who have a gorgeous garden crying out for more zucchini recipes, more garden recipes and today I’m delivering with this amazing bacon sweet potato chili from Becky of A Calculated Whisk. Becky is an amazing paleo and gluten free cook whose photos will send you running to the store to buy the ingredients. I’m highlighting Becky today as a member of the Secret Recipe Club. Each month we highlight another member by making one of their recipes.

paleo chili

If you are drooling thinking about making this recipe, check out some of Becky’s other amazing recipes to help use up your garden veggies:

a calculated whisk

L-R: Stuffed Zucchini with Goat Cheese and Herbs, Squash Noodles with Everything Pesto, Basil Lime Chicken with Roasted Vegetables

Serve any of the above meals with her amazing Paleo Flatbread!

And don’t forget to scroll down to the bottom to see what other members made this month!

Bacon Sweet Potato Chili


    For the chili:
  • 6 slices bacon
  • 1 yellow onion, chopped
  • 2 lbs (approximately 2) sweet potatoes chopped into small bite sized pieces (we used white sweet potatoes)
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh oregano, minced (or 1/4 teaspoon dried)
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne, or to taste
  • 1 cup water
  • 1 small bunch kale (3 cups) stems removed, chopped into bite sized pieces (optional)
  • For serving:
  • 2 avocados, chopped
  • 2 limes, cut into fourths
  • 1 red onion, minced
  • 1/2 cup fresh cilantro, chopped


    To Make the Chili:
  1. On a large skillet, fry the bacon until crispy. Remove from pan, drain on paper towels. Pour off bacon drippings, leaving approximately two tablespoons in the pan and reserving another one tablespoon of bacon grease for later.
  2. While the bacon cools, add the sweet potatoes and onion to the skillet. Cook over medium high heat until onion is tender and sweet potatoes are lightly browned. (About 15 minutes). Remove sweet potatoes and onion from pan and pour into a bowl and set aside. (Sweet potatoes may not be fully cooked, that is okay!)
  3. Heat the remaining bacon grease in the skillet and add the ground pork and ground beef. Cook until meat is no longer pink. In a small bowl while the meat is cooking, stir together the spices, then sprinkle them onto the cooked meat. When the meat is full cooked, add the water, sweet potatoes and onion, stirring to combine.
  4. Reduce heat to low, cook an additional 30 minutes to one hour, or until the sweet potatoes are tender. Add water if needed.
  5. Right before serving, stir in the kale if using. Cook for an additional 10 minutes, until the greens are wilted and tender.
  6. Stir in the chopped bacon.
  7. Serve chili hot with toppings.
  8. The chili can be refrigerated up to 4 days, or frozen for later use. Thaw and then reheat on the stovetop or in the microwave.

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  1. So glad you made this chili–it’s one of my favorites!! I’ve never been much of a gardener either. I can’t even keep cilantro alive :/ At least I know I’m not alone!

  2. What a unique Chili recipe. I have never seen one quite like it before. It sounds amazing.

  3. That chili looks so delicious!! I too am not much of a gardner, and would probably grow a $100 bell pepper too. I stick to rosemary because it’s indestructible =)

  4. Oh that just looks too good to be true 🙂 And, of course, you had me at bacon! Happy belated reveal day!

  5. Haha, I feel the exact way about gardening. Every year my husband wants to have one and every year the yield is so little and I think we are eating the most expensive veggies.

  6. terristeffes says:

    Oh, my. I think this looks like my next tailgate chili! Wow! Thanks for sharing and, making my first reveal day extra delicious!

  7. Yum, such an interesting chili recipe! My husband would love it. Great pick!

  8. I made a sweet potato chili last weekend and ALMOST added bacon. Bet this was great!

  9. I love chili and this is a unique one! I would be interested in giving it a try, for sure! Thank you for sharing!

  10. I’m pretty much with you on the gardening thing, though even I have managed in the last few years to produce a prolific crop of tomatoes and zucchinis – things that once planted pretty much take care of themselves is my kind of gardening.

    As for this delicious sounding recipe … had me at bacon 🙂

  11. Autumn is such a great time to cook chili! I grew some hot peppers this year that would have gone nicely in this, but I am not that great a gardener either. My husband has a more green thumb than I.

  12. shockinglydelicious says:

    Salty bacon, sweet potatoes…YUM is all I can say!

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