This recipe was [thankfully] shared by PaleoGirl on FastPaleo.com - a recipe sharing site filled with simple and quick paleo-friendly meals. I thought it seemed a little too simple when I read it. As you can see from my Turkey Chili recipe, I like a lot of stuff in there. I was pleasantly surprised to find this recipe is incredibly flavorful and definitely not overpowered with sweet potato as the primary vegetable.
As for the chiles and jalapenos, I don't like overly spicy food, so this was right at the top limit of my personal spice-o-meter. It definitely made me drink a lot of water and my face broke out into a bit of a sweat, but it was perfect. If you are someone who wants their chili to be classified as a five alarm fire, though, just leave the jalapeno seeds in when you chop your pepper and/or add a bit more ground cayenne.
1. Brown your ground meat in a stock pot. Once browned remove it with a slotted spoon leaving any drippings in the pot.
2. Add the coconut oil and cook the sweet potatoes for about 5 minutes, stirring often. Add the onion and continue cooking until sweet potatoes are fork tender.
3. Add the garlic, jalapeno, and green chiles and cook for another 2 minutes.
4. Next add the remaining ingredients (including the browned meat) except for cilantro.
5. Let simmer for about 10 minutes so that the flavors can meld together.
6. Stir in the cilantro right before serving.
|Onion and sweet potato|
|Add in garlic, jalapeno and chiles|
|Mmmm... just about done!|