9th Annual Chili Contest: Entry #3 – Whole30 Beef and Sweet Potato Chili + Weekly Menu

What a weekend. I think I’m up and at’em because I wanted some uninterrupted morning time on my computer. My weekend feels a bit incomplete without time set aside for blogging.

You see, our power went out Saturday just as we were arriving home from grocery shopping. Because naturally, that’s when one’s power likes to go out. The girls thought it was rather fun to eat cold pesto pasta and diced pineapple by candlelight and the temps hadn’t plummeted too low as to worry me overnight….nothing some fleece footed onesies and lots of covers couldn’t fix.

By Sunday morning, the house was pretty cold. Mark and I had spent much of Saturday evening getting our generator fired up and getting fridges hooked up, as well as our satellite and TV. I mean, Ohio State was getting kiiiiiilled by Purdue – we had to watch. But our furnace couldn’t be connected so it was a few little space heaters only. In the midst of all of the generator drama…because doing all this by candlelight was oh so fun, we were at each other’s throats. By midnight, I’d given up on power for the day and was just sure it would be on in the morning.

Negative.

We got ready for church and church was also out of power. We ran errands, went out for lunch, and while we were out, power had been restored. From that point, it was playing catch up with dishes, laundry, and lunch prep for the week before hockey.  The girls and I went to watch Mark for 15 minutes before I handed them off for my game. They stayed to watch just a minute of my game…which was probably a good thing because by the 3rd period, things were a little dicey. Name calling, penalties…the guys just get so INTO IT sometimes. *eye roll*

I had to laugh at the ref and our player (who spent much of the 3rd period in the penalty box) as they chatted and smoothed things over following the game. Men and women are so different. Women hold a grudge and can’t let go, and men go hard and then move on without issue. I’d much rather fight like a guy…just sayin’.

So the weekend was a bit of a bust and more than anything else, I missed my microwave. How does one make leftovers without a microwave (or stove top)? NOT COOL. I had comforting chili teasing me from the fridge and no way to get it warm. While it did me no good for the chilly weekend, it makes this weeks’ lunches all the better. This Whole30 recipe is actually not new to me, but I agree with Kristen S. in that it is contest-worthy! Enjoy!


9th Annual Chili Contest: Entry #3 - Whole30 Beef and Sweet Potato Chili + Weekly Menu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (1⅔ cups each)
 
Ingredients
  • 1 Tbsp olive oil
  • 1 lb 96% lean ground beef
  • 2 cups chopped onion
  • 1 medium serrano chili, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 1 cup beef bone broth or beef broth
  • 1 large sweet potato, peeled and cut into ¾-inch chunks (about 2 cups)
  • 1 cup chopped red bell pepper
  • 2 Tbsp chili powder
  • ½ tsp ground chipotle chile pepper
  • ½ tsp salt
  • Chopped fresh cilantro (optional)
  • Sliced green onions (optional)
Instructions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the ground beef, onions, serrano chile, and garlic and cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat is browned, about 5 minutes.
  3. Stir in the tomatoes with their juices, broth, sweet potato, bell pepper, chili powder, chipotle, and salt and bring to a boil.
  4. Reduce the heat to low, cover, and simmer, stirring occasionally, until the sweet potato is tender, 20 to 25 minutes.
  5. If desired, season with additional salt. Serve the chili topped with cilantro and green onions, if desired.
Notes
Recipe from Whole30 Cookbook, submitted by Kristen S.
Nutrition Information
Serving size: 1⅔ cups Calories: 206 Fat: 5.7 Carbohydrates: 21.5 Sugar: 8.5 Sodium: 768 Fiber: 4.5 Protein: 18.8 Cholesterol: 47

Weekly Menu: October 21st – 25th

  • Sunday: BBQ Chicken Quesadilla, avocado
  • Monday: leftover Vegetable Soup, cornbread (leftover tacos for the kids – must go’s)
  • Tuesday: roasted butternut squash, brussels sprouts, and baby red potatoes with chicken sausage
  • Wednesday: wedge salads with cajun-seasoned chicken and shrimp
  • Thursday: leftover Cajun White Chili with cornbread, leftover roasted vegetables

Be well,

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