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

Sweet Potato & Kale Chili {Whole30}


Scale

Ingredients

  • 1 tablespoon avocado oil
  • 1 large yellow onion, chopped
  • 1 pound grass fed ground beef (85% lean)
  • 1 pound ground turkey
  • 1 can pureed butternut squash or pumpkin
  • 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

  • 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.
  • Once the meat is browned, Add the rest of the tomato juice, butternut squash puree, 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!