Red Meat Allergy Friendly Paleo Sweet Potato Beef Chili
Total time1 hr 15 min
Prep time20 min
Cook time55 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 lbs ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 ½ cups beef broth
Chef's tipThe flavor will be a little lighter - use the same amount. - 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
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.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!