Dairy Free Queso Chili
Ingredients
- 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
- ½ 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.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 26.5g | Protein: 37.4g | Fat: 18.3g | Fiber: 6.7g