Carrot And Sweet Potato "Chili" Recipe

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

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.

Prep:

30 minutes

Cook:

45 minutes

5-6 servings

Unknown

Save

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

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

AIP

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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.