Chili is one of those deeply satisfying, crowd-pleasing dishes that can feel off-limits when you're eating grain-free and avoiding legumes — but this version skips the beans entirely and doesn't miss them for a second. Two pounds of 80/20 ground beef give the base serious richness, while sweet potato cubes simmer right in the pot, soaking up all that smoky, spiced broth and adding a subtle natural sweetness that balances the heat from the cayenne. The spice blend — chili powder, cumin, smoked paprika, and oregano — gets toasted directly into the meat before the tomatoes go in, which builds a depth of flavor that tastes like it's been cooking all day. A hit of fresh lime juice at the end brightens everything up and keeps it from feeling heavy. It makes six generous servings, so it's a great option for meal prep or feeding a hungry table without any last-minute stress. Top it with sliced avocado and fresh cilantro and you've got a bowl that looks and tastes like it came from a serious kitchen.
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Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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