Paleo Sweet Potato Chili
This sweet and savory chili is low in carbs, gluten free, dairy free and absolutely delicious. It makes great leftovers the next day, freezes well and boasts a short prep time, making this dish a good weeknight meal option. This recipe makes 10 servings.
prep time
15 minutes
cook time
50 minutes
Ingredients
2 pounds lean ground beef or turkey
1 tablespoon olive oil
1 white onion, chopped
2 cloves garlic, minced
1 29-ounce can tomato sauce
2 cups diced tomatoes with their juice
3 cups beef or vegetable stock (we like Kitchen Basics brand for this recipe)
2 carrots, sliced
5 cups sweet potatoes, peeled and cubed
2 bay leaves
4 tablespoons mild chili powder
1/2 teaspoon ground thyme
1/4 teaspoon oregano
1/2 teaspoon red pepper flakes
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
1 white onion, chopped
2 cloves garlic, minced
1 29-ounce can tomato sauce
2 cups diced tomatoes with their juice
3 cups beef or vegetable stock (we like Kitchen Basics brand for this recipe)
2 carrots, sliced
5 cups sweet potatoes, peeled and cubed
2 bay leaves
4 tablespoons mild chili powder
1/2 teaspoon ground thyme
1/4 teaspoon oregano
1/2 teaspoon red pepper flakes
2 teaspoons salt
1 1/2 teaspoons black pepper
Directions
Heat oil in a large dutch oven to medium. Add ground beef or turkey and cook for 10 minutes, breaking up the meat with a spatula. Add onions and garlic and cook for 5 minutes more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer for 35-40 minutes or until carrots and sweet potatoes are fork-tender. Remove bay leaves and let chili cool for a few minutes before serving.
Looking for inspiration? Try these recipes:
Honey Mustard Chicken Thighs
Baked Onions with Sausage and Cheese
Our Favorite Mixed Salad
