Carrot and Sweet Potato “Chili”

prep:15 minutes
cook:1 hour
Show nutritional information
  • Serves: 6
  • Calories: 464
  • Total Fat: 21g
  • Total Carbohydrate: 31g
  • Protein: 35g
One of the meals I really tend to miss on the autoimmune protocol is a warming bowl of chili. Unfortunately, traditional chili is not very autoimmune protocol friendly, being chock full of nightshades, beans, and dairy. It never occurred to me until recently that I could mimic the texture of tomatoes with carrots and sweet potatoes. This recipe is nothing like a traditional chili, since it doesn’t have any of the characteristic nightshade and seed spices. It does fit the bill well enough though, and I have found myself making it more often when the weather is cold and I’d like to batch cook something for the week.

Serves: 6

Serves: 6decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat your cooking fat in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and thyme and cook for another couple of minutes, stirring. Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned.
  2. Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
  3. Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
  4. When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with avocado slices cilantro.
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    1. [email protected]
      March 16, 2014

      Made this for a pot luck. It was a huge hit, there was none left to take home. It turned out more like a stew than a chili, but still amazing. My wife said to put this on our permanent recipe book.

    2. a_gonzales
      June 30, 2014

      I make this all the time and love it! It freezes well too!

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