Paleo Sweet Potato and Kale Chili {Whole30}
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Serves: 10 servings (~2 cups each)
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Remove and discard the bay leaves. Stir in the kale and cook until softened, about 5 minutes. Serve hot.
Notes
Recipe slightly adapted from Tastes of Lizzy T
Nutrition Information
Serving size: ~2 cups Calories: 309 Fat: 10.4 Carbohydrates: 31.6 Sugar: 11.2 Sodium: 958 Fiber: 8.5 Protein: 23.3 Cholesterol: 56
Recipe by Prevention RD at https://preventionrd.com/2017/03/paleo-sweet-potato-and-kale-chili-whole30/