Since I'm not eating beans anymore, I had to find a replacement for my sweet potato chili recipe. So, like any other sane person, I replaced the beans with bacon (duh!) and beef. This time I made it a little less tomatoey, but I think I prefer the tomatoier version (it's my blog, I can make up words if I want to...sorry dad, but at least I usually use proper-ish grammar).
I was out of the orange kind of sweet potatoes. Costco didn't have any and neither did the grocery store I went to. The grocery store had regular sweet potatoes, so I bought the regular kind, cried a little, and moved on (story of my life).
This would be tasty with any kind of ground meat, but I prefer beef or bison for my chili.
Beanless Bacon Chili
6 slices of bacon
1 lb ground meat (beef, bison, turkey, sausage)
2 tablespoons coconut oil
2 large sweet potatoes, peeled and chopped
1 large onion, diced
3 cloves garlic, minced
2 14 oz cans diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon salt
1 cup water, beef broth, or chicken broth
2 tablespoons tomato paste
1/2 cup apple cider vinegar
Cook bacon in a large skillet over medium heat until crispy.
While bacon is cooking, heat coconut oil in a large pot over medium heat. Add onions and saute until translucent. Once onions are cooked, add diced sweet potatoes and stir to coat.
When bacon is done cooking, set aside. Add beef to skillet and cook until no longer pink. Once beef is cooked add to pot with onions and sweet potatoes and stir to combine.
Add salt, cumin, chili powder, and oregano.
Chop the bacon and add it along with broth, apple cider vinegar, tomatoes, and tomato paste. Simmer over medium low heat until thickened, about 45 minutes.
Serve topped with avocado for an extra dose of healthy fats!