It’s the second day of spring and it’s the second day this mama is celebrating some SLEEP! Piper has graced me with an 11 hour stretch on Sunday night and a 10-hour stretch (followed by a 2 ½ hour stretch) last night.
Somehow, my evening hockey game tomorrow evening sounds all the more exciting. I’m still not feeling rested-rested, but there’s always Spring Break, right?
And not the bar-hopping, meetalltheboys kind of Spring Break, but the one where you settle in with a book and forget the rest of the world exists. Please don’t judge me too much for wanting to check out just a bit, because man…it sounds FABULOUS. My Kindle is fired up and ready to go.
Not just book reading and laziness, but long workouts and good food. I could’ve never married a museum-goer on vacation. It just isn’t in my DNA to want to engage in much of anything while I recharge Oceanside.
But, it’s not spring break and the 30’s are here. Whole30 may be “over” but this chili? This chili will be making encore appearances in our kitchen. I knew I’d love the recipe when I saw ½ cup chili powder in the ingredient list (which, by the way, is an excellent source of fiber).
Sweet potatoes and + all that chili pow-da – heeeelloooo, sweet’n savory chili delight! Plus, this recipe is FULL of iron. It will basically cure iron-deficiency anemia and the go-away-winter blues in one fell swoop, and for that…I rejoice.
- 2 lbs 90% lean ground beef
- 1 red onion, chopped
- 5 cloves garlic, minced
- 1 (28 oz) can tomato sauce
- 2 (14 oz) cans petite diced tomatoes
- 3 cups low-sodium beef stock*
- 1 cup carrots, sliced
- 5 cups sweet potatoes peeled and cubed
- 2 bay leaves
- ½ tsp thyme
- 1 tsp salt
- 1½ tsp black pepper
- ½ cup chili powder
- 1 tsp oregano
- ½ tsp red pepper flakes
- 1 bunch kale, ribs removed and chopped
- In a Dutch oven over medium heat, brown the ground beef until no longer pink, breaking up with a wooden spoon. Drain any fat and return to heat.
- Add remaining ingredients, excluding the kale and bring to a boil. Simmer, covered, for about 30-40 minutes or until the sweet potatoes and carrots are tender.
- Remove and discard the bay leaves. Stir in the kale and cook until softened, about 5 minutes. Serve hot.