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Sweet Summer Chili

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Sweet Summer Chili

Lisa
The Cook
8 Servings
12 Ingredients
3 Comments

Light and savory this Paleo Sweet Summer Chili pairs the inherent sweetness of carrots and sweet potatoes with herbaceous thyme and earthy garlic.

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8 Servings
12 Ingredients
3 Comments

Ingredients

  • 3 tablespoons Coconut Oil
  • 1 ¼ cups dice Onion, Red
  • ⅔ cups slice Leek
  • 8 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Thyme, Fresh
  • 2 cups chunk Carrot
  • 6 cups chunk Sweet Potato
  • 6 cups Beef Bone Broth/Stock
  • 1 teaspoon Sea Salt
  • 6 cups cook Ground Beef
  • 1 cup grate Carrot
  • 1 ½ cups dice Cabbage, Red

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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?

  1. In a large stock pot, melt coconut oil.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large stock pot, melt coconut oil.
  2. Saute red onion, leeks, garlic, and thyme until translucent.
  3. Add carrots and sweet potato. Continue cooking for an additional 5 minutes.
  4. Add beef stock and sea salt.
  5. Bring to a boil.
  6. Cover and simmer for 20 minutes.
  7. Remove 1/4 of mixture and puree in food processor.
  8. Return pureed vegetables to stock pot.
  9. Add ground beef, grated carrots, and cabbage.
  10. Continue to simmer, covered, for another 15 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
535
Total Fat
28g
Saturated Fat
13g
Trans Fat
1g
Cholesterol
147mg
Sodium
1034mg
Total Carbohydrates
19g
Fiber
4g
Sugar
7g
Protein
49g
WW Freestyle
14

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, dairy-free, gluten-free, gluten-free-dairy-free, spring, summer, egg-free, whole30, kosher, real-food, nut-free, all-in-one-meal, aip, aip-friendly, aip, wwfreestyle, soup/stew/chili

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, dairy-free, gluten-free, gluten-free-dairy-free, spring, summer, egg-free, whole30, kosher, real-food, nut-free, all-in-one-meal, aip, aip-friendly, aip, wwfreestyle, soup/stew/chili

3 Comments

Join the discussion

  1. This recipe is AMAZING. My entire family loves it, from 1 year old to 30 years old. I have made this at least 6 times now. Sometimes I use Bragg’s Table Seasoning instead of the Thyme. I’ve also successfully subbed the cabbage with zucchini and summer squash. A staple now!

    Reply

  2. It’s ok. I think it needs a little cumin or something to add a southwestern flair to the dish. I’m glad tho that it meets my daughter’s AIP

    Reply