Fall

Sweet Potato Chili


As I sat outside this morning doing my facial reflexology, I was tempted to put on a sweater. It was a bit chilly! Which, of course made me think of chili.

I have tried so many chili recipes over the years, and the majority were just mediocre with some being downright gross! Yet, I have always kept at it, trying one or two new recipes a year in the hope of finding the one that would become MY chili recipe. See, I’m the type of girl who watches Hallmark moves and the Gilmore Girls on repeat. I love seasonal traditions, and Holidays, and when I think of the cold half of the year, I can smell a warm crock pot of chili simmering in the kitchen. So, you see how not having one that actually tastes delicious can ruin this fantasy?

Recently, I was looking for some ways to get more sweet potatoes into our diet when I came across this Paleo Sweet Potato Chili on the Tastes of Lizzy T website. I decided to try it in the hope that it would be yummy enough to keep in the rotation, but I wasn’t expecting it to end up being THE chili recipe I had been looking for all of these years. It was so good in fact, that my husband and five year old son repeatedly commented on how I was going to have to make it again, and often! Please, give it a try and let me know if you agree.

Paleo Sweet Potato Chili

-2 lbs hamburger (we prefer high fat ground like 20%)

– 1 red onion chopped

-1 tsp. minced garlic (I used closer to 2 TBSP)

-1 can tomato sauce 29.5 oz

-2 c. petite diced tomatoes with juice

-3 c. beef stock

-1 c. carrots sliced

-5 c. sweet potatoes peeled and cubed

-2 bay leaves

-1/2 tsp. thyme

-2 tsp. salt

-1 1/2 tsp. black pepper

-1/2 c. chili powder (I used 1/4 c. because my little isn’t into spicy)

-dash of oregano

-dash of red pepper flakes (these I skipped)

Instructions:

  1. In a large sauce pan, brown hamburger, onions and garlic. Drain off the fat.
  2. Place browned ground beef into slow cooker. Add the remaining ingredients and let it simmer on low all day (6-8 hours or 4-5 hours on high)

Serves 10 according to the original recipe but even if you go back for seconds you’ll most likely have leftovers.

It tastes great with a dollop of sour cream and a sprinkling of shredded cheddar if that’s your thing. I served ours with crusty buttered sourdough.

Bon Appetit!

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