Macros
Per 1.5 Cups (dependent on QTY of taters per cup, but this is “average”) 30.1g Carbs, 9g Fat, 21g Protein
Ingredients
CHILI
- 1lb Ground Beef (85/15)
- 1 medium yellow or white onion (diced // coconut or olive oil)
- 3 medium sweet potatoes (scrubbed clean + chopped into bite sized pieces // organic when possible // 3 potatoes yield ~4 cups)
- 1 16-ounce jar salsa (chunky is best)
- 2 cups vegetable stock
- 2 cups water
OPTIONAL SPICES:
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
Instructions
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In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // use more or less if altering batch size). Stir and continue cooking on medium heat until translucent and soft. Then add ground beef and brown until cooked all the way through.
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Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin, and chipotle powder – all are optional). Cook for 3 minutes. Then add salsa, water, and vegetable stock.
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Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer 30 minutes – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
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Serve with fresh cilantro, onion, avocado, and/or lime juice. Chips make an excellent spoon.