Sweet Potato Chili



  • 2 pounds ground beef

    1 red onion, chopped

    1 small yellow onion, chopped

    1 tsp minced garlic…2-3 cloves

    3 carrots, peeled and chopped…if they’re organic I don’t worry about peeling

    5 small sweet potatoes, or 3 large, peeled and cubed (one inch dice)

    1 jar of spaghetti sauce…anything without sugar, organic is best

    2  14 oz. cans petite diced tomatoes with juice

    2 cups beef stock…yes, bone broth is best, but organic store bought works

    1 cup red wine (whole30 compliant… substitute another cup of stock)

    2 bay leaves

    Dash of thyme, double amount if using fresh

    2 tsp salt (more to taste can be added before serving)

    ½ cup chili powder…yes, really

    1 tbsp oregano, double amount if using fresh

    1 tbsp cumin

    Dash red pepper flakes to preference


  • 1. Gather your ingredients; peel and chop carrots, onions and sweet potato.

  • 2. Brown onions, carrots and garlic together over medium high heat…after a few minutes add the ground beef and cook until no longer pink. Drain fat if not grass fed.

  • 3. Add remaining ingredients to the pot, mix well and bring to a boil.

  • 4. Simmer a minimum of 40 minutes to let the flavors meld…the longer this goes the better it tastes.

  • 5. Curl up someplace warm, preferably with someone you love, and eat a comforting bowl of sweet potato chili.

Recipe by Kristin Clara