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Chunky Sweet Potato & Bacon Chili

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dinner, Main Course
  • Cuisine: American, Mexican

Ingredients

Scale
  • ½ lb pasture-raised sugar free bacon (diced)
  • 1 lb pasture-raised ground beef
  • 1 large red onion (diced, about 1 cup)
  • 2 bell peppers (diced)
  • 2 poblano peppers (diced)
  • 1 ½ teaspoons sea salt
  • 23 garlic cloves (minced)
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoons chipotle pepper adobo sauce (optional)
  • 1, 18 oz jar whole peeled tomatoes (or diced tomatoes)
  • 1 large sweet potato (1 ½ inch diced, about 3 cups)
  • 1 large zucchini (1 inch diced, about 2 cups)
  • 2 cups beef bone broth
  • Top with cilantro, green onion, radish and/or avocado

Instructions

  1. In a large pot over medium low heat, add diced bacon and allow fat to render. Once the bacon has browned and the fat has rendered, remove the bacon bits with a slotted spoon and set them in a bowl. Discard any excess rendered fat, leaving enough to lightly coat the pot.
  2. Add the ground meat and ½ teaspoons sea salt, breaking it into small pieces with a spoon or spatula. Once broken down do not disturb the meat and allow to brown for 3-5 minutes. Once browned use a slotted spoon to move the meat to a bowl.
  3. To the pot, add onion, peppers and ½ teaspoon sea salt and cook until soft, stirring occasionally, 5-8 minutes.
  4. Add garlic, tomato paste, chili powder and chipotle and stir to bloom spices and cook the tomato paste, just 1-2 minutes, until the tomato paste starts to stick to the pot and turn a dark brick-red color.
  5. Stir in the whole tomatoes and crush them with the back of a spoon or spatula. You could use jarred diced tomatoes here too.
  6. Stir in the sweet potato and zucchini. Add meat and bacon back to the pot with bone broth and stir to combine, scraping up any brown bits off the bottom. Bring to a boil then reduce heat to a simmer and partially cover for 25-30 minutes or until sweet potatoes are fork tender. Season with salt and pepper to taste.
  7. Serve in bowls and top with cilantro, green onions, radish and/or avocado.

Keywords: Dinner, Gluten Free, Paleo

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