Sweet Summer Chili
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.
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
Containers
Supplies
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?
- 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.
- 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.
- In a large stock pot, melt coconut oil.
- Saute red onion, leeks, garlic, and thyme until translucent.
- Add carrots and sweet potato. Continue cooking for an additional 5 minutes.
- Add beef stock and sea salt.
- Bring to a boil.
- Cover and simmer for 20 minutes.
- Remove 1/4 of mixture and puree in food processor.
- Return pureed vegetables to stock pot.
- Add ground beef, grated carrots, and cabbage.
- 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
3 Comments
Join the discussionThis 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!
Thanks for sharing those substitutions with us. Sounds delicious!
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