Ingredients

Directions

• 1 tbsp olive oil
• 1 lb ground beef, bison, or lamb
• 2 cups chopped onion
• 1 medium serrano chili, seeded and finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) Whole30-compliant fire-roasted diced tomatoes, undrained
• 1 cup beef bone broth or Whole30-compliant beef broth
• 1 large sweet potato, peeled and cut into 3/4-inch chunks (about 2 cups)
• 1 cup chopped red bell pepper
• 2 tbsp chili powder
• 1/2 tsp ground chipotle chile pepper
• 1/2 tsp salt, plus more as needed
• Chopped fresh cilantro (optional)
• Sliced green onions (optional)

* Recipe makes 4 Servings

•  Heat the olive oil in a large pot over medium-high heat.
• Add the ground beef, onions, serrano chile, and garlic and cook, stirring frequently and breaking up the meat with a wooden spoon, until the meat is browned, about 5 minutes.
• Stir in the tomatoes with their juices, broth, sweet potato, bell pepper, chili powder, chipotle, and salt and bring to a boil.
• Reduce the heat to low, cover, and simmer, stirring occasionally, until the sweet potato is tender, 20 to 25 minutes.
• If desired, season with additional salt. Serve the chili topped with cilantro and green onions, if desired.