Sweet Potato Chili

I made this recipe a while ago for a Whole30 compliant meal.  If you've never heard of the Whole30 - here is a link for the book:    I plan to have a write up on about my W30 experience soon.
Anyways - we are a chili-loving family and since I couldn't have legumes because of the Whole30, I wanted a recipe with a different source of carbs besides just loads of peppers and onions.  This was the perfect option!!  I found it online and of course tweaked it to my own personal liking.  Here's the original recipe:  No Bean Sweet Potato Chili. 
I really adored this recipe and have made it 3 times in 3 weeks.  I love putting leftovers in my individual mugs and having a ready-to-go meal option I can bring with me somewhere to just microwave!!  Here are the mugs I use: CorningWare Lidded 20-oz mugs in colors - Blueberry, Orange, Red, Green Tea, & White.  I seriously have one in every color.  :)

This is a paleo & clean eating recipe as well as Whole30 compliant

Sweet Potato Chili

Ingredients:
1 1/2 pounds ground beef, I used 85% lean
1 onion, chopped

2 medium bell peppers (any color, I used green), chopped

2 sweet potatoes, peeled and  cut into bite-sized pieces

1 1/2 teaspoons minced garlic
2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon  chipotle chili powder (this is spicy, so if you're sensitive to that, reduce amount)
1/4 cup cider vinegar
1 32-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
sea salt and pepper to taste

Instructions:

Heat a large pot over medium high heat on the stovetop. Add the ground beef to the pot and let it brown, then drain grease.  Add diced onion, peppers, sweet potato and garlic to the pot. Season with sea salt and pepper and let sauté for about 5 minutes, until the onion is translucent.  Add the spices to the pot and stir them around until all of the veggies are coated. Let the mixture sauté for about 3 minutes. This is important! Don’t skip this step. You need to let the spices toast, but stir frequently so they don’t burn.  Add the apple cider vinegar to the pot, and use a wooden spoon to scrape up the brown bits on the bottom of the pan (de-glaze).  Add the tomatoes and mix well. Bring it up to a boil, then reduce heat to a simmer with the lid cracked for at least 20 minutes, but as long as you like. Taste and season with salt and pepper.

 

Nutrition based on about 6 larger servings

Per serving:  Calories - 392, Fat - 17.97g, Cholesterol - 77mg, Sodium - 578mg, Potassium - 1301mg, Carbs - 30.86g, Fiber - 8.6g, Sugar - 10.64g, Protein - 26.02g