Gluten-Free Sweet Potato Chili
By the Gluten Free Recipes team ·
This hearty gluten-free chili bursts with the comforting sweetness of sweet potatoes, complemented by savory spices and tender protein. Its rich, thick texture makes it a satisfying and warming meal, perfect for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 15 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced sweet potatoes — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sweet Potato Chili: When preparing this soups and stews recipe, pre-mixed spice blends can contain wheat flour as an anti-caking agent. Verify the blend is certified gluten-free, or build your own from individual spices. Commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Sweet Potato Chili: This recipe is naturally gluten-free by using certified gluten-free stock and thickening with cornstarch. It avoids all gluten-containing grains and ingredients.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, ground beef, cooked lentils, or drained beans)
- 2 cups diced sweet potatoes
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz), undrained
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced yellow onion, carrots, and celery, sautéing until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
If using meat or poultry, add it to the pot now and cook, breaking it up with a spoon, until browned on all sides. If using lentils or beans, you can add them in the next step.
- 3
Add the diced sweet potatoes, chili powder, cumin, and smoked paprika to the pot. Stir well to coat the vegetables and protein with the spices, cooking for about 1-2 minutes until the spices are fragrant.
- 4
Pour in the certified gluten-free stock and the can of diced tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- 5
Once the sweet potatoes are tender, stir in the cornstarch slurry. Continue to simmer, uncovered, for an additional 5 minutes, stirring constantly, until the chili has thickened to your desired consistency. Season with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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