If you’re looking for a whole30 recipe that will feed the entire family very inexpensively, look no further! This delectable sweet potato chili is a breeze, the perfect blend of hot with a touch of natural sweetness to even it out. . .
With any whole30 recipe, you’ll want to use the most natural ingredients possible. As you’ll see from our pictures we opted to use grass-fed organic ground beef to reduce hormones/antibiotics and pesticides that can accumulate in the fat of the animal, all of which are extremely unhealthy and disruptive to the body. With that said, we’re blessed to have an Aldi store nearby which offers this beef at a very reasonable price. If you don’t have that option, you could use venison (if you have access to it), or lean ground beef. Use what you have available!
1 lb grass-fed Organic Beef
1 large red onion, diced
2 Bell Peppers (whatever color you prefer), diced
2 sweet potatoes, peeled & diced
1 Rounded Tbs Minced Garlic
1 can diced tomatoes (15oz)
1 can Fire Roasted Tomatoes (15oz)
1/4 c. Apple Cider Vinegar
2 heaping tsp chili powder
1 rounded teaspoon oregano
1 round tsp paprika
1 rounded tsp Chipotle Chili Powder
salt & pepper to taste
3 Tbs Fresh Cilantro (chopped)
It helps to prepare the vegetables before you begin cooking the meat, here they are ready to go in the pan!
Heat a large skillet (preferably one with sides!) over medium-high heat, when the skillet is hot, add the ground beef and cook until it’s no longer pink. If you’re using organic grass-fed beef, leave the grease/drippings in the pan. If you’re using regular ground meat, drain any excess grease/drippings (as this is where toxins accumulate!!). Once the beef is browned, add the garlic and cook for about a minute, letting it brown slightly. Then dump in all the veggies.
Cook for about 5-7 minutes to let the veggies soften and saute using the natural juices of the meat. Add the seasonings over the top of the vegetables, stir them in and let them cook 3-5 minutes to toast into the veggies. Do not add the tomatoes or vinegar yet!! You really want the seasonings to toast, it brings out all the natural flavors without forcing you to over season the dish.
Stir in the apple cider vinegar, coating the veggies and allowing the pan to deglaze any crispies that have accumulated on the pan. Add both cans of diced tomatoes (undrained!). Bring the dish to a boil, reduce the heat, cover and simmer 10-15 minutes.
Top with fresh chopped cilantro just prior to serving.
This recipe truly is simple, delicious and very inexpensive. It will easily feed 6 people, including seconds!