Sweet Summer Chili

Lisa
The Cook
8 Servings
12 Ingredients
2 Comments
Light and savory this Paleo Sweet Summer Chili pairs the inherent sweetness of carrots and sweet potatoes with herbaceous thyme and earthy garlic.
8 Servings
12 Ingredients
2 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

Containers

Supplies

  • Labels

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.
  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, shredded carrots, and cabbage.
  10. Continue to simmer, covered, for another 15 minutes.
  11. Remove from heat and allow to cool.
  12. Divide among indicated number of gallon freezer bags. Label and freeze.

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
  2. Reheat in stock pot over low heat for 8-10 minutes, until heated through.

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
2 cups
Amount Per Serving
Calories
600
Total Fat
28g
Saturated Fat
14g
Trans Fat
1g
Cholesterol
145mg
Sodium
710mg
Total Carbohydrates
30g
Fiber
5g
Sugar
8g
Protein
53g
WW Freestyle
16
Diabetic Exchanges: 3 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
2 Veg
6 Lean Meat

2 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!

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