Slow cooked to tender perfection our Healthy Roots Chili boasts a bounty of earthy produce. Brimming with savory ground beef and chunks of carrot and sweet potato in a beet and pumpkin puree fortified broth this wintery dish brings a comforting satisfaction to your dinner table.
Ingredients
- 1 ½ cups cook Ground Beef
- 15 ounces Sliced Beets, Canned
- 2 cups dice Carrot
- 2 cups peel and dice Sweet Potato
- 16 ounces Pumpkin, Canned
- 1 ½ teaspoons Rosemary, Dried
- 1 ½ teaspoons Sea Salt
- 3 teaspoons Basil, Dried
- 1 teaspoon Cinnamon
- 20 fluid ounces Beef Bone Broth/Stock
- 2 tablespoons Apple Cider Vinegar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Add browned ground beef to a slow cooker.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add browned ground beef to a slow cooker.
- In a food mill or food processor puree beets until smooth.
- Add beets and all remaining ingredients to the slow cooker. Stir to combine
- Cook on low 6 hours until carrots are tender, stirring occasionally.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 226
- Total Fat
- 8g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 49mg
- Sodium
- 1016mg
- Total Carbohydrates
- 19g
- Fiber
- 3g
- Sugar
- 10g
- Protein
- 18g
- WW Freestyle
- 4
5 Comments
Join the discussionWow! Thanks for a great winter recipe. For those that don’t have a slow cooker or are pressed for time, I’ve found this works very well on the stovetop (simmering on medium-low heat for an hour, with a quick stir every 5 min or so).
Thanks for sharing Rachel!
I used butternut squash instead of sweet potato (had some in the freezer). Also, topped with avocado and Everything Bagel Seasoning and it was awesome!
This recipe was a delightful fall surprise. Even my picky husband went back for seconds.
That’s wonderful to hear! It’s a nice treat on a cool evening – and especially nice when everyone enjoys it!!