Vegan Sweet Potato & Beet Chili
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.9(29)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb ground beef (85% lean)
- 1 ½ tsp turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 large sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 1 medium beet (about 6 oz), peeled and finely grated
- 2 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 medium avocado, sliced (optional)
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery 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.
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