Colder temperatures and snow have invaded the Midwest once again…did I mention is April 14th?
Saturday was absolutely gorgeous. It felt like summer with temps in the 80’s and I was able to get a significant amount of yard work completed…6 hours worth to be exact! I even got a little sunburned (which I am not proud of BUT the warm weather was very much welcomed!). Then Sunday rolled in along with some crazy thunderstorms and colder temps (and sore muscles…ouch!).
I decided to make a pot of chili for dinner last night for two reasons. One, it would be easy to throw together and could cook while I was getting some things done around the house. Set it and forget it! And two, it is the perfect comfort food for a cold, dreary day!
This recipe is legume free to be easier on the digestive system. I used grass fed, organic beef which is high in omega-3’s. The sweet potatoes provides a ton of Vitamin A, antioxidants, and have anti-inflammatory properties! This chili is also Whole30 compliant and paleo.
This chili has all of the classic flavors we love and expect. The sweet potatoes compliment the smokey, peppery flavors perfectly with it’s subtle sweetness. This dish will please your entire family. Best part is that it makes quite a bit so you will have dinner ready to go for a busier night later in the week. You could also use the leftovers as enchilada filling like I did tonight. It would make a great nacho topping or taco filler as well. And of course, you could always freeze it in an air tight container.
This dish could easily be added to a crock pot and cooked on low all day while you were at work or ran errands.
Sweet Potato Chili
(Makes 6 – 8 servings)
2 lbs of ground beef (or turkey), browned and drained
3 cups of sweet potato, cubed (about 2 large sweet potatoes)
1 tbs. of olive or coconut oil
½ cup of red bell peppers, diced
½ cup of green bell peppers, diced
1 onion, diced
3 cloves of garlic, minced
1 tbs. of Paprika
1 ½ tbs. of Cumin
1 ½ tbs. of Coriander
3 tbs. of Chile Powder
1 tsp. of adobo seasoning or salt
½ tbs. of Chipotle Chile Powder or Cayenne Pepper (leave this out if you would like it to be mild)
1 can of diced tomatoes
1 can of tomato sauce
2 ½ cups of chicken stock
Red onion, finely diced
Jalapeño peppers, finely diced
Your choice of hot sauce
- In a large pot, heat oil over medium high heat while you brown the ground beef in a separate skillet. Add bell peppers and onion to the oil. Cook for 3 minutes, stirring occasionally.
- Add garlic, paprika, cumin, coriander, chile powder, adobo (or salt), and chipotle chile powder (or cayenne) to the peppers and onion and cook for an additional 3 minutes, stirring occasionally.
- Add the drained ground beef and cubed sweet potatoes into the pot. Add cans of diced tomatoes and tomato sauce, and chicken stock. Stir until well combined.
- Bring to a light boil, cover, and bring heat down to low. Allow to simmer for up to 2 hours (a minimum of 30 minutes), stirring occasionally.
- Serve with suggested garnishes of your choice and enjoy!