One Pot Sweet Potato & Bacon Chili
Fall is on it’s way and in my book, that means soup season!
I always look for ways to sneak in extra veggies into a meal, and this chili is no different.
Yes there’s ground beef and bacon which makes it taste rich and meaty. BUT, there’s also 5 servings of vegetables per bowl!
This spin on chili gives you the same flavors and richness as your traditional recipe, without the bloat and starch.
When eating animal proteins, I always recommend that you use the best quality that you can find and afford. Pasture raised, grass-fed and finished is my “gold standard” not only for your health but for the environment as well.
One of my favorite ranchers is Stemple Creek Ranch. They are an organic, biodiverse family fun ranch in Marin County. They humanely raise pastured, grass fed and finished beef, lamb and pork that’s better for your health and the environment by sequestering carbon in their process. I highly suggest you check them out! If you’re in the Bay Area you can find them at a number of local grocers, the AIM Farmers Markets, or order from them online. I have no affiliation, just love what they do.
When you use a nutrient dense food like pasture raised ground beef, you don’t need very much. You’ll see that this recipe only uses 1 1/2 lbs of animal protein (ground beef and bacon) for 6-8 servings of chili! This gives you all the flavor and nutrients in such a moderate portion and makes room for a bunch of vegetables!
I love making a double batch of this chunky chili when ever I go camping. Chili and cornbread around a campfire!? Sounds perfect to me!
Since it’s even better the next day, it’s the perfect way to meal prep too! AND it freezes well!
Chunky Sweet Potato & Bacon Chili
Ingredients
- 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
- 2-3 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
- 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.
- 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.
- To the pot, add onion, peppers and ½ teaspoon sea salt and cook until soft, stirring occasionally, 5-8 minutes.
- 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.
- Stir in the whole tomatoes and crush them with the back of a spoon or spatula. You could use jarred diced tomatoes here too.
- 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.
- Serve in bowls and top with cilantro, green onions, radish and/or avocado.
