We're excited to announce some improvements to your meal planning! Learn More

Sweet Summer Chili

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 Kettle & Fire's Beef Bone Broth
  • 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 = 1 cup
  • 453 Calories
  • 15g Fat
  • 8g Sat Fat
  • 120mg Cholesterol
  • 800mg Sodium
  • 883mg Potassium
  • 31g Carbs
  • 5g Fiber
  • 9g Sugar
  • 51g Protein
  • 11 WW+ Points
  • 7 WW Smart Points

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

Leave a Reply

Your email address will not be published.