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 Recipe By Pin Print
Sweet Summer Chili

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

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 2 cups
  • 600 Calories
  • 28g Total Fat
  • 14g Sat Fat
  • 1g Trans Fat
  • 145mg Cholesterol
  • 710mg Sodium
  • 30g Total Carb
  • 5g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 53g Protein
  • 16 WW SmartPoints
  • Diabetic Exchanges: 3 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 1 Starch
  • 2 Veg
  • 6 Lean Meat

Make It Now Cooking Directions

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.

Freeze For Later Cooking 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?

  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

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.

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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