Beef & Sweet Potato Chili

Posted by Kylie Hodges on

 
ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Every week, the Model Meals chefs conjure up a new soup recipe with any leftover ingredients we have in the kitchen after all of the menu items have been made. 
We feel pretty strongly about doing our part to minimize waste by utilizing as much of an ingredient as possible. And you can do the same at home! Have a pound of carrots that you purchased for a recipe that only calls for 1 cup? Chop those leftover carrots and throw them in a soup. Use your "drippings" from cooking ground meat to add flavor when sauteing veggies. Toss that extra handful of parsley sitting in your fridge into a dish for a last minute addition of flavor. The world is your oyster in the kitchen, don't be afraid to improvise! 
While those of you in Northen California are enjoying fall, here in SoCal I am currently sweating through my undies (enjoy that visual) and trying to manifest fall-like weather by making this cozy, comforting, and clean chili. 
I refuse to adjust my meals to the triple-digit temperatures outside when it is nearly Halloween. After all, 'tis the season for chili, right?
Serves 6 
*use organic ingredients whenever possible*
1 lb ground beef* (ours was leftover from our chimichurri meatballs)
1 lb shredded machaca beef* (ours was leftover from our beef machaca bowl)
1 tsp minced garlic
1 small onion diced
1 cup bell pepper diced
1 tablespoon minced anaheim chili pepper seeded
1 cup butternut squash diced
3 cups sweet potato peeled and cubed
3 cups bone broth
1 can (15 oz) diced tomato
2 tablespoons cilantro chopped
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp red pepper flakes
 
*note: because the meat in this recipe was seasoned for other dishes, the flavor may be different when making this dish. Don't be discouraged! Let this encourage you to get creative with your leftovers too.
In a large pot over medium heat, saut é the beef for 5-7 minutes, or until the pink is gone. Use a slotted spoon to remove the meat, set aside. 
In a separate pot over medium-high heat, bring the broth to a boil, then add the butternut squash. Cook for about 10 minutes, or until squash is soft. Remove from heat and use an immersion blender to create a butternut squash pur ée.
 
Using the drippings from the beef, saut é the onion, garlic, and peppers for about 2 minutes, or until the onions are translucent and peppers are soft. 
In a food processor, add the sweet potatoes and pulse, until it looks like rice.
 
Return meat to pot, along with the squash pur ée, sweet potato rice, and the rest of the ingredients. Bring the pot to a boil, then lower heat and let simmer for about 30 minutes. Enjoy!

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