Chipotle Beef and Sweet Potato Chili

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SERVINGS: 6 | DIFFICULTY: Easy

COST
$14.59 per recipe
$2.43 per serving

NUTRITION
Calories 357.5
Fat 15.9
Protein 30.7
Net Carbs 16.7

HEALTH BENEFITS
This chili is heart-warming, heart-healthy and so delicious! There are so many great things going on here! This recipe uses a great source of protein with the grass-fed beef. When beef is cooked with onion and garlic it can reduce the formation of heterocyclic amines (a carcinogenic compound). Top it off with the herbs and seasonings, chicken broth, and sweet potatoes to finish off this nutrient-dense creation!

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NUTRIENT DENSE AND HEARTY

This recipe is so delicious, hearty and nutrient dense that you won’t even miss the chili beans found in your typical chili.

HOW TO MAKE THIS CHILI
Heat the avocado oil in a saucepan on medium heat. Once the oil is hot and starts to sizzle add the onions, cooking for 7 minutes or until the onions are translucent. Add in chopped garlic, cooking for an additional minute, being careful not to burn.

Turn up the heat to medium high and add in the ground beef and cook for an additional 8-10 minutes, breaking up the beef with spatula.

While onions and beef are cooking, peel and dice the sweet potatoes into small cubes. Remove 2-3 adobo chipotle peppers from the can and mince into small piece. Add minced peppers and 2 tbsp of the adobo sauce from the can to a ramekin; set aside.

Once meat is browned, add canned tomatoes, diced sweet potatoes, adobo chipotle peppers and sauce, broth, and seasonings. Stir and bring to a boil. Reduce to medium-low heat and simmer covered for 15-20 minutes until sweet potatoes are tender.

Serve hot in bowl and top with your favorite garnishes.

OPTIONAL ADD-INS
Looking to up the nutritional value? Wash and chop 3-4 cups kale and add to the chili the last 5 minutes.
Substitute the sweet potatoes with carrots or zucchini.
Top with sliced Avocados, shredded cheese, sour cream, green onions, canned jalapenos, Siete chips.

CAN YOU MAKE THIS CHILI IN THE SLOW COOKER
Yes! We do love to make this recipe on the stovetop because then we don’t have to dirty any more pans after browning the ground beef. However, if you want supper done and prefer a fix it and forget it night then go for it! Follow the first three steps and then add the remaining ingredients to the slow cooker and cook on slow for 4-5 hours or until the sweet potatoes are cooked through. (each slow cooker is so different so times will vary.)

CAN YOU FREEZE THIS CHILI
Yes! I use these containers for freezing our soups and left-overs. Just make sure you leave 1” headspace. Chili will stay good in the freezer for 6-9 months. This is a great way to meal prep and to have that hearty lunch or supper when you don’t have time or the energy to cook. Just go to the freezer to find that delicious dinner waiting to be defrosted and reheated.

To eat from frozen just place a container or two of frozen chili and refrigerate overnight. The next day it should be thawed and ready to heat up on the stove or microwave. If you are in a pickle and need it fast, no problem! Just defrost in warm water. Check and flip until the soup is defrosted. My least favorite method of thawing is in the microwave on the defrost setting but it can be done. 

Chili, sweet potato chili, whole 30 meals, dairy-free soup,

Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Whole 30

Main Meals

Yield: 6

Print

Chipotle Beef and Sweet Potato Chili

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Whole 30

Ingredients

• 1 Tbsp avocado oil or quality grass-fed butter
• 1 lb. grass-fed ground beef
• 1 cup diced onion
• 4 cloves garlic, minced ounces fire-diced tomatoes
• 3 Adobe chipotle peppers from the can, minced
• 1 Tbsp Adobe chipotle sauce
• 2 medium sweet **potatoes,** peeled and cut into small cubes
• 2 cups chicken broth
• 2 tsp cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp cinnamon
• Real Salt and pepper to taste

Instructions

1. Heat oil in a saucepan on medium heat.
2. Once the oil is hot and starts to sizzle add the onions, cooking for 7 minutes or until the onions are translucent. Add in chopped garlic, cooking for an additional minute, being careful not to burn.
3. Turn up the heat to medium-high and add in the ground beef and cook for an additional 8-10 minutes, breaking up the beef with a spatula.
4.  While onions and beef are cooking, dice potatoes into small cubes. Remove 2-3 adobo chipotle peppers from the can and mince into small pieces. Add minced peppers and 2 Tbsp of the adobo sauce from the can to a ramekin; set aside.
5. Once the meat is browned, add canned tomatoes, diced sweet potatoes, adobo chipotle peppers and sauce, broth, and seasonings. Stir and bring to a boil.
6. Reduce to medium-low heat and simmer covered for 15-20 minutes until sweet potatoes are tender.
7. Serve hot in a bowl and top with your favorite garnishes.
8. TIP: Looking to up the nutritional value? Wash and chop 3-4 cups kale and add to the chili the last 5 minutes.

Calories

357.5

Fat (grams)

15.9

Fiber (grams)

5

Net carbs

16.7

Sugar (grams)

8.1

Protein (grams)

30.7

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