Carrot And Sweet Potato "Chili"
This recipe is nothing like a traditional chili, since it doesn’t have any of the characteristic nightshade and seed spices.
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Ingredients
2 TBSP solid cooking fat
1 onion, chopped
8 cloves garlic, minced
1 TBSP fresh thyme
2 cups carrots, cut into large chunks
4 cups sweet potatoes, cut into large chunks
4 cups bone broth
1 tsp sea salt
2 pounds grass-fed ground beef
1-2 avocados
cilantro for garnish
2 TBSP (30 ml) solid cooking fat
1 onion, chopped
8 cloves garlic, minced
1 TBSP (15 ml) fresh thyme
338 grams carrots, cut into large chunks
416 grams sweet potatoes, cut into large chunks
946 ml bone broth
1 tsp (5 ml) sea salt
907 grams grass-fed ground beef
1-2 avocados
cilantro for garnish
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Instructions
- Heat your cooking fat in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and thyme and cook for another couple of minutes, stirring.
- Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned. Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
- Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
- When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with avocado slices and fresh parsley.
Nutritional Info
Storage
Notes
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