So, YUM. We made this chili the other night, and all I can say is YUM. It came together quickly and made plenty of leftovers, two of my favorite things about any recipe. It definitely has a kick to it, so you can reduce the spicy factors if you want. But c’mon, if I can handle it, you can handle it.
Also, sorry for the lacking photo. I just plain forgot, and then it was gone. And no, the two of us didn’t eat it all alone. We had help!
This recpie is paleo, and therefore has no beans. I think the sweet potato adds a nice heartiness to it, and I didn’t miss the beans one bit. Happy Chili-ing!
Beef and Sweet Potato Chili (adapted from Things My Belly Likes)
- 1lb grass fed ground beef (though feel free to sub ground chicken or turkey)
- 1 sweet potato, peeled and diced into large chunks
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter or olive oil
- 1 tsp cumin
- 2 tsps paprika
- 1 jalapeno, finely chopped
- 1 poblano pepper, finely chopped
- 2 roma tomatoes, roughly chopped
- 2 small cans rotel
- 8 oz tomato paste
- 1 cup chicken broth
- optional: a few tablespoons of hot sauce + extra seasoning to your taste
- Cilantro for topping
- Heat butter or oil in a large saucepan. Add the onion, garlic and peppers. Saute over a medium heat for five minutes.
- Add the meat, breaking it up with a wooden spoon, and sprinkle in the cumin and paprika. Let the meat cook until browned, and then stir in the tomato paste.
- Add the rotel, tomatoes, and potato into the pan. Stir well, then slowly add broth. Bring to a boil then reduce the heat. Let it simmer for 25 minutes, stirring occasionally.
- Add 3/4 of the cilantro and simmer for a further five minutes. Sprinkle in the rest of the cilantro immediately before serving.
The wonderful thing about chili is that you can pretty much do whatever you want. Add more or less tomatoes or potatoes. Season it how you like it. Get creative. And enjoy!