Paleo Sweet Potato Chili
This paleo sweet potato chili is the perfect make-ahead meal for a week's worth of dinners or lunches. Combine the ingredients and enjoy them all week!
Ingredients
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 1 whole 1 whole 1 whole Onion, chopped
- 3 clove 3 clove 3 clove Garlic, minced
- 2 whole 2 whole 2 whole Carrots, diced
- 8 oz 8 oz 8 oz Baby Bella Mushrooms, sliced
- 2 whole 2 whole 2 whole Sweet Potato, peeled and diced
- 2 whole 2 whole 2 whole Parsnip, peeled and diced
- 1 lb 1 lb 1 lb Ground Beef
- 1 lb 1 lb 1 lb Italian Sausage, Mild
- 2 cup 2 cup 2 cup Tomato Sauce
- 2 cup 2 cup 2 cup Bone Broth (click for recipe)
- 8 oz 8 oz 8 oz Diced Tomatoes
- 1 Tbsp 1 Tbsp 1 Tbsp Chili Powder
- 1 tsp 1 tsp 1 tsp Cumin
- .25 tsp .25 tsp .25 tsp Cayenne Pepper
- 1 tsp 1 tsp 1 tsp Oregano, dried
- 2 whole 2 whole 2 whole Bay Leaf
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 1 tsp 1 tsp 1 tsp Salt
- .25 tsp .25 tsp .25 tsp Black Pepper
- 2 whole 2 whole 2 whole Avocado
- 1 bunch 1 bunch 1 bunch Cilantro
Process
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
- In a large dutch oven, brown hamburger and sausage. Once browned, remove, drain and set asides.
- Add in coconut oil over low-medium heat. Once hot, add chopped onion, garlic cloves, mushrooms, sweet potatoes, and parsnips. Cook until onion is translucent.
- Add in spices, mixing to combine.
- Add stock, tomato sauce, tomatoes and ground beef and sausage.
- Simmer until veggies are tender.
- Season with additional salt and pepper, if needed.
- Serve and garnish with cilantro and avocado.
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