Paleo Sweet Potato Chili

 

Paleo Sweet Potato Chili
 
Prep time
Cook time
Total time
 
This paleo/primal approved chili is naturally sweet and delicious. It has a good amount of carbs and is super filling! It even tastes great the next day.
Author:
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 tablespoon lard
  • 1 large onion diced or 10 ounces green onions (reserve some tops)
  • 2 pounds sweet potatoes cut into 1 inch cubes
  • 1 lb carrots cut into ½ inch slices
  • 1 lb finally slices celery
  • 2 14.5 ounce cans of diced tomatoes in juice (you can use tomato puree also)
  • 2 cans of water (use the tomato cans)
  • 2 cups chicken stock or beef stock
  • 1 bay leaf
  • 1 teaspoon fennel powder
  • 1½ tablespoon chili powder (you can use up to 4 tablespoons if you wanted it hotter)
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon fish sauce (optional but suggested!)
  • salt if needed
Instructions
  1. In a large pot heat your lard (or other cooking fat) over medium high heat. When it's fully heated add in your onions. If you're using green onion (spring onion) reserve the green tops for later. Cook for about 2 minutes, then add in your ground beef. Break it up a little and add a lid to the pan for easier cooking. If you need to you can add a few splashes of water. Let this cook for 3 or so minutes.
  2. After 3 minutes break up your meat into smaller pieces, a nice trick is to use a potato masher for this. When you're happy with the thickness, add in your potatoes, carrots, celery, canned tomatoes + the water, chicken or beef stock, and your 1 bay leaf. Stir well.
  3. Put your lid on and bring to a boil. Once boiling, reduce heat to medium and boil for 40-60 minutes or until a fork goes into the carrots and potatoes with very little resistance.
  4. After the chili is done, add in the rest of your spices, fish sauce, and salt is needed. I suggest taking a little of your liquid and mixing these in a bowl and adding into the chili mix to prevent lumps in the garlic powder, but it's not that big of a deal. Adjust the chili powder to your taste.
  5. You're done! I got 6 servings out of this, about 16 ounces per bowl. The fish sauce isn't required but it's a natural source of umami and really kicks the chili up a notch.
Notes
Fattier beef is preferred in this recipe. All I had was 96% lean so the fat calories are way down for nutrition, if you use 80% it would be better!

You CAN use a slower cooker (I haven't done it yet though), my guess is 6-8 hours on low or 4-6 hours on high.

Please note that you want the bare minimum of liquid here, this is going to be a very hearty chili!
Nutrition Information
Serving size: 16 ounces Calories: 333 Fat: 8 Saturated fat: 3 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 47 Sugar: 15 Sodium: 890 Fiber: 9 Protein: 20 Cholesterol: 44
 

Vegan Pizza – a must have!

Do you miss pizza because you either can’t find a decent vegan pizza or because you’re on a diet? Well no more my friends, this pizza is lower calorie than traditional pizza, lower in fat, and completely vegan! If you have gluten issues, please see my gluten free pizza recipe and use the crust, or use your own. This recipe is for 3 personal pan size or mini size pizzas. These will feed 3 grown people easily.

Ingredients:

1 whole recipe – Basic Whole Wheat Pizza Crust
1 whole recipe – Basic Marinara or Pizza Sauce
6 ounces nondairy cheese – I suggest Daiya half mozzarella half cheddar
your choice of toppings, I suggest:
1 bell pepper, sliced thin
1 tomato, sliced
spring onion, minced
vegan pepperoni sliced – Yves makes a great tasting brand at only 50 calories per 10 slices too!

Directions:

Preheat your oven with your pizza stone at 425 for at-least 15 minutes. If you’re not using a pizza stone, only preheat until your oven is hot.

Divide your pizza dough into 3 equal pieces, and roll to your desired thickness. I choose a medium-thin style crust that got real crispy when baked. Rub corn meal into the pizza crust and flip over. If you’re using my pizza crust recipe, there is no need to prebake, otherwise follow directions that come with your crust. Spread 1/3rd of your pizza sauce onto the dough. For a traditional look, leave a ring around the outside of the crust, otherwise spread the sauce to the edge to help with drying and add extra flavor. Now spread most of 2 ounces of daiya cheese on your pizza, I left just a little bit for the top of the pizza. Arrange your desired toppings on your pizza. As you can see in the photo, my personal pizza was half veggie pepperoni, and half tomato. Don’t be afraid to mix and match your desired toppings!

Assuming your oven is hot, transfer your pizza on the stone (or pan) and bake. Time will vary and I suggest you start checking on the color of your crust at 15 minutes. A deep golden color will tell you if its done or not:

thin crust: 15 minutes
“Medium” – thin crust: 18 minutes
thicker crust 20-25 minutes

Remove from the oven and cut into 4-6 pieces and enjoy. This recipe makes 3 mini size pizzas , although they aren’t that mini. If you make a pizza like the one shown above it will have about 540 calories. If you use different brands of cheese of faux meat products, calories will vary. Also keep in mind the typical pizza has almost 1000 calories in it. Enjoy!