Most chili is filled with beans, which are off limits when eating Paleo. In this version, sweet potatoes take the place of the beans, adding a wonderful texture and sweetness to balance the whole dish. Make this nut- and dairy-free recipe in your slow cooker for an easy meal. You can also try serving with Cauliflower Rice.
- 1½ pounds ground beef or ground turkey
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 28-ounce can crushed tomatoes
- ¾ tablespoon chili powder
- 1 tablespoon chipotle powder
- ½ tablespoon oregano
- ½ tablespoon sage
- 1 teaspoon salt
- 2 tablespoons honey
- 2 teaspoons Worcestershire sauce, optional
- 2 medium sweet potatoes, peeled and chopped
- ¼ cup apple cider
Start by browning meat and onions in a large pan with the olive oil.
Once browned, drain fat and pour meat into slow cooker.
Add crushed tomatoes, chili powder, chipotle powder, oregano, sage, salt, honey and Worcestershire sauce, if using. Mix well.
Add sweet potato and apple cider and mix gently. Pour mixture into slow cooker.
Cover and cook on low for about eight hours. Serve hot!
Nutrition Analysis: 280 cal, 6 g fat, 55 mg chol, 910 mg sodium, 28 g carbs, 5 g fiber, 14 g sugar, 30 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.