Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Sweet Potato Chili
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course, Soup
Servings:
5
servings
Author:
Eating Gluten and Dairy Free
Ingredients
1
tablespoon
grapeseed oil
½
red onion
diced
1
lb
ground beef
or ground turkey
1
teaspoon
oregano leaves
¾
teaspoon
ground cumin
½
teaspoon
chili powder
¼
teaspoon
paprika
1
teaspoon
garlic powder
2
red bell peppers
cored, seeded, and evenly diced
1
tablespoon
tomato paste
2
small sweet potatoes
peeled, diced, and cut into small even cubes
1
28oz can
crushed fire roasted tomatoes
1
c
beef stock/broth
1
tablespoon
Worcestershire sauce
suggestion in post
1
15oz can
kidney beans
drained and rinsed, black beans can be substituted
kosher salt
to taste
ground black pepper
to taste
optional-- bacon crumbles, fresh chopped cilantro, chopped green onions, dairy free cheese cheese, dairy free sour cream, or avocado slices
Instructions
In a large pan over medium heat, add grapeseed oil. Once heated add in red onions.
After onions are translucent transfer the ground beef to the pan and break into small bite-sized pieces.
Once meat is browned, drain excess oil.
Add in oregano leaves, cumin, chili powder, paprika, garlic powder and combine well.
Then add in red bell peppers, tomato paste, cubed sweet potatoes, fire roasted tomatoes, broth, Worcestershire sauce, and kidney beans.
Cover, turn heat to low, and allow the sweet potatoes, bell peppers, and kidney beans to simmer until tender, stirring occasionally.
Once tender, add in the salt and pepper to taste.
Serve in bowls topped with garnishes.
Refrigerate leftovers in an airtight container 3-4 days.