PALEO SWEET POTATO CHILI

By Allison Jones

This is my kind of meal. Not only is it Whole 30/Paleo approved (meaning it is gluten, dairy, grain, sugar free) chili, and has very few ingredients, but it takes under 15 minutes to prepare!

This is not the 'typical' chili. It is more of a thick stew than a soup, but I promise you, your family will love it. Even the kids!

When making this recipe, you won't have to spend the day slaving over the stove. It's quick, healthy and easy to prepare. It makes a good amount for serving multiple guests and even provides abundant leftovers. Even though the recipe is simple, it is surprisingly very flavorful.

For more flavor, add shredded cheese, sour cream, or bacon on top. You can also pair with some freshly baked crunchy French bread or your favorite gluten-free, whole grain bread.

This is a great recipe for the cold months when everyone is looking for a good and warm bowl of chili. It’s unique, extremely healthy, and effortless. Whip it up for dinner this week, and I guarantee you'll love it.
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1.5 lb. pound ground beef (or turkey)
  • 1 cup coarsely chopped yellow onion
  • 1 bell pepper, diced
  • 1 lb. sweet potatoes, peeled and diced into small cubes
  • 1 (28 oz.) can (no added sugar) diced tomatoes, not drained
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
Directions
  • Cook ground beef thoroughly in large pot, until no longer pink.
  • Add onion and sauté 2-3 minutes or until onions are soft.
  • Add sweet potatoes, diced tomatoes, garlic, spices, and salt and pepper. Stir well.
  • Cover and reduce heat to low or a slight simmer. Cook for 45 minutes, or until sweet potatoes are tender enough to stick a fork through.
  • Serve and enjoy!
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