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Sweet Potato & Kale Chili {Whole30}

This Sweet Potato & Kale Chili is bean free and whole30 compliant! A healthy bowl perfect for a cold night

This Sweet Potato & Kale Chili is bean free and whole30 compliant! A healthy bowl perfect for a cold night

Where are my chili lovers at?  I LOVE a good bowl of chili and the whole “no beans” part of whole30 makes the regular kind of chili a no no.  So who needs beans anyways?!  I went with a similar recipe to my usual chili but upped the meat and added in sweet potatoes & kale – AND blended butternut squash into it for extra creaminess.  This weekend I cooked all day on Saturday and ended the day on the couch watching Girlfriends Guide to Divorce with a bowl of this chili and some kombucha in a wine glass! Basically the perfect night. I do miss my wine though.  But we are already half way through this Whole30 and I am still surprised I haven’t had many side effects! Such a 180 from last year.

I think eating clean all year really did wonders for me and it gets me excited to continue for the rest of my life. But for now? Thank goodness we have this chili!! I am telling you , you gotta make this! It is perfect to make a big batch on Sunday to last you through the week.  If you make this you gotta take a pic and tag me on instagram!  I love seeing you make my recipes!!

This Sweet Potato & Kale Chili is bean free and whole30 compliant! A healthy bowl perfect for a cold night

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This Sweet Potato & Kale Chili is bean free and whole30 compliant! A healthy bowl perfect for a cold night

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Sweet Potato & Kale Chili {Whole30}

Ingredients

  • 1 tablespoon avocado oil
  • 1 large yellow onion, chopped
  • 1 pound grass fed group beef (85% lean)
  • 1 pound ground turkey
  • 3 cups peeled and chopped butternut squash
  • 64 ounces tomato juice
  • 2 14.5 oz cans of fire roasted chopped tomatoes
  • 2 peeled and chopped medium sweet potatoes
  • 3 tablespoons chili powder
  • 1 teaspoon chipotle powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 3 large handfuls of chopped kale

Instructions

  1. Place a large pot over medium high heat and add avocado oil. When the pot is hot add onions and cook for a few minutes until lightly browned. Then add beef and turkey to the pan and brown stirring occasionally. Meanwhile, add chopped butternut squash to a microwave safe dish and microwave on high for 4-5 minutes or until fork tender. Transfer squash to a food processor and add in 1 cup of the tomato juice. Blend on high until creamy.
  2. Once the meat is browned, Add the rest of the tomato juice, butternut squash mixture, chopped tomatoes and sweet potatoes and bring to a boil. Cook for about 10-12 minutes or until sweet potatoes are fork tender. Add chili powder, chipotle powder, garlic powder, salt, and apple cider vinegar. Add more salt to your taste preference. Add kale and stir just until slightly wilted. Enjoy!
6 replies
  1. Shaina says:

    Is the turkey also ground turkey, like the beef? And when do you add the creamy butternut squash to the chili? This sounds delicious! Can’t wait to try it!

    Reply
    • Kelsey says:

      Ah good questions! I just updated the recipe but yes, ground turkey, and you add it when you add the tomato juice! 🙂 THANKS!

      Reply
    • Kelsey says:

      I don’t make single serve often because I love leftovers! This serves probably about 8. You an definitely divide the recipe down and only use one kind of meat though!

      Reply

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