Can you really let a winter pass by without making chili? I don’t think so! It is the NFL playoffs and I’m surprised that this is the first chili I have made this season. So I decided to spice things up with this recipe. I made it hardy, delicious, and healthy with plenty of leftovers to roll into next week. So here is my sweet potato and beef chili. I hope you enjoy it as much as we did.
Add avocado oil, chopped onion and minced garlic and add to a cast iron pan. Sautéed onions until it is translucent and the garlic is slightly brown, around 5 minutes. Add ground beef and cook until there is only a bit of red.
Using a large crock pot add the ground beef mixture along with chopped peppers, seedless chopped jalapeno, chopped ½ inch cubed sweet potato, tomato paste, chili powder, cumin, oregano, paprika, sea salt, crushed tomatoes, and bone broth. Put the crockpot on high for 1 hour and then low for 2 more hours. Serve after it has been cooked for 3 hours.
Cooking time: 3 hours
Ingredients:
2 tbsp avocado oil
1 yellow onion
4 garlic cloves
1lb ground beef
2 peppers
1 jalpeno
1 large sweet potato
2 tbsp tomato paste
3 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tsp paprika
1 tsp sea salt
1 can of crushed tomatoes
1 can of black beans
3C bone broth or beef broth
Refined sugar-free & gluten-free
