9th Annual Chili Contest: Entry #3 - Whole30 Beef and Sweet Potato Chili + Weekly Menu
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Serves: 6 servings (1⅔ cups each)
  • 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)
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2018/10/9th-annual-chili-contest-entry-3-whole30-beef-and-sweet-potato-chili-weekly-menu/