Name: Carrot And Sweet Potato "Chili"
Yield: 5-6 servings

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Recipes

Carrot And Sweet Potato "Chili"

This recipe is nothing like a traditional chili, since it doesn’t have any of the characteristic nightshade and seed spices.

Prep:

30 minutes

Cook:

45 minutes

5-6 servings

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Ingredients

2 TBSP solid cooking fat

1 onion, chopped

8 cloves garlic, minced

1 TBSP fresh thyme

2 cups carrots, cut into large chunks

4 cups sweet potatoes, cut into large chunks

4 cups bone broth

1 tsp sea salt

2 pounds grass-fed ground beef

1-2 avocados

cilantro for garnish

2 TBSP (30 ml) solid cooking fat

1 onion, chopped

8 cloves garlic, minced

1 TBSP (15 ml) fresh thyme

338 grams carrots, cut into large chunks

416 grams sweet potatoes, cut into large chunks

946 ml bone broth

1 tsp (5 ml) sea salt

907 grams grass-fed ground beef

1-2 avocados

cilantro for garnish

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Heat your cooking fat in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and thyme and cook for another couple of minutes, stirring.
Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned. Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with avocado slices and fresh parsley.