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| Photo Credit to my friend and client @lipglossandsweatpants. Thanks for "playing with your food" |
It's always a thrill when one of my clients gives me accolades, especially when they take the time to style and photograph a dish that I made for them. This chili is convenient, packed with nutrition and easy to eat on the go or while standing over the kitchen sink, but it's even better enjoyed while taking the time to sit down and savor all of the goodness in this bowl. We should all take a few minutes out of our busy days to enjoy a nice meal. It is good for your digestion, not to mention your spirit; so always remember slow down and make every plate something to be passionate about!
Ingredients Scale
- 2 pounds of grass fed beef (or ground turkey)
- 1 TBS olive oil
- 1 small onion, chopped fine
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 4 cloves of fresh garlic, chopped fine
- 2 TB chili powder
- 1 TB cumin
- 1/2 tsp smoked paprika
- 2 TB tomato paste
- 3 cups beef broth
- 2 cups crushed tomatoes
- 4 cups chopped sweet potatoes, cut into 1 inch pieces.
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Cooking Instructions
Combine all the spices and salt in a small bowl and set aside.
Heat olive oil in a large pot and cook onions, peppers and carrots until the onions begin to turn translucent. Add ground meat and garlic. Continue to cook until meat is completely browned, breaking up with a wooden spoon.
Add in spices and tomato paste and stir to combine. Cook 1 minute.
Add in sweet potatoes, crushed tomatoes and broth. Stir to combine. Bring mixture to a boil, then reduce heat and cover and simmer for 30 minutes until sweet potatoes have softened. Correct seasonings as needed.
Top with avocado slices and fresh cilantro if desired.
Heat olive oil in a large pot and cook onions, peppers and carrots until the onions begin to turn translucent. Add ground meat and garlic. Continue to cook until meat is completely browned, breaking up with a wooden spoon.
Add in spices and tomato paste and stir to combine. Cook 1 minute.
Add in sweet potatoes, crushed tomatoes and broth. Stir to combine. Bring mixture to a boil, then reduce heat and cover and simmer for 30 minutes until sweet potatoes have softened. Correct seasonings as needed.
Top with avocado slices and fresh cilantro if desired.
This recipe yields 8-10 servings
Nutrition Facts
- Amount Per Serving (10 servings)
- Calories 417
- Total Fat 20g
- Saturated Fat 7g
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 9g
- Dietary Fiber 6g
- Sugars 11g
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