There are a few key ingredients that I feel deserve a lot of credit for getting us halfway through Whole30 successfully: avocado, sweet potato, and coconut milk. They make everything better. This sweet potato chili recipe employs all three. It was such a hit, I even ate it for breakfast the next day.
Weird things happen to your appetite on Whole30, and one thing for me is that I no longer care if something is “breakfasty” just because I’m eating it in the morning. I was eating nonstop egg breakfasts the first week or so, and then I had this switch and I just started eating whatever was available from the previous day’s dinner.
My hunger also feels much different from what it used to be — I was a constant grazer, snacker, and packer of granola bars in my purse, because I would often feel crazy hungry out of nowhere. Now, when I feel hungry it’s a calmer version where I just feel like “ok I should eat something soon, let’s see what I can make.” Whereas before it was like panicky FEED ME ANYTHING NOW hunger. The difference is before my body was running on sugar sources, which are no longer available. Now it’s learning to burn other stuff instead. Crazy, right?!
Whole30 or not, this recipe is hearty, healthy, and delicious and can be enjoyed for any meal of the day! If made with vegetable broth, it could be vegetarian and vegan. (I used home made chicken broth because I worked hard to make it and it was oh so tasty.) It’s gluten free, grain free, sugar free, and dairy free. Enjoy!
Whole30 Sweet Potato Chili
Double batch for lots of leftovers.
2 Tbs Olive Oil or Coconut Oil
2 Onions, finely chopped
6 cloves Garlic, minced
2 tsp Cumin
2 tsp Chili Powder
1 tsp Paprika
1 tsp Sea Salt or Pink Salt
1 Red Bell Pepper
2 handfuls Baby Spinach
4 cups Sweet Potato, peeled and cubed
2 cans Diced Tomatoes (check labels to make sure there’s no added sugar)
4 cups Broth of your choosing (as long as it’s Whole30 compliant)
1/2 – 1 cup Coconut Milk (canned organic is good, always check for added sugar)
1/2 cup Cilantro, chopped
1 Avocado (at least!)
Heat the oil in a large stock pot over medium heat. Add the onions and cook 3 minutes. Add the garlic and cook 1 more minute. Add the spices, salt, and pepper and stir. Add the bell pepper and let cook 1 minute. Add spinach and cook down for 2 minutes. Add the sweet potato and mix well. Mix in the tomatoes and then add the broth. If there isn’t enough liquid to just cover the potatoes, add a little water. Bring the heat up to high until the liquid begins to boil, then reduce the heat to low and simmer covered for 1 hour.
Make sure that the sweet potato pieces are soft all the way through. Add more salt or seasoning if necessary. Stir in the coconut milk to your preferred consistency. To serve, top with fresh cilantro and avocado slices or cubes. Enjoy for breakfast, lunch and dinner!
© Cook it Pretty 2018