Ingredients
Units
Scale
- 1 lb ground beef
- Salt and pepper (omit pepper for AIP)
- 2 tsp dried oregano
- 2 tsp dried cilantro
- 1 tsp chili powder (optional, omit for AIP)
- 1 tsp cumin (omit for AIP)
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup sweet potato, peeled and diced
- 3 cups beef bone broth
- 1 cup canned diced tomato with juice (sub this nightshade-free sauce for AIP)
- Juice of one lime
- 1 tbsp coconut aminos
- 1 cup dairy-free cheese sauce
- 2 tbsp fresh cilantro
- Avocado for garnish
Instructions
- Using a large cast iron pot or stock pot, brown the ground beef and season with salt, pepper, herbs, and cumin. Crumble until cooked through and set aside, leaving about 2 tbsp of fat in the pot.
- Add the onion and garlic to the pot and saute on medium heat for 3-4 minutes. Add the sweet potato to the pot and saute for another 4-5 minutes to soften.
- Return the ground beef to the pot and add the broth, tomato (or nightshade-free version), lime juice and coconut aminos. Stir to combine and bring to a boil.
- Reduce the chili to a medium simmer for 30-35 minutes or until the chili is thick and flavorful.
- Reduce the heat to low and add the cheese sauce. Stir to combine until fully incorporated and creamy.
- Serve the chili topped with chopped cilantro and avocado along with other toppings as desired.
Notes
To make the chili spicy/non-AIP, you can add a can of chopped green chilis, or chili powder to your liking.
- Prep Time: 15
- Cook Time: 45
- Category: Main Dishes
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 408
- Fat: 18.3g
- Carbohydrates: 26.5g
- Fiber: 6.7g
- Protein: 37.4g
Keywords: queso chili