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Beet Chili with Sweet Potatoes

Lauri Sturdivant

Beet Chili served with avocado and cilantro in a mason jar for my lunch.

Beet Chili with Sweet Potatoes

My friend Jan, who works for Apple, sent me a recipe for beet chili knowing I don't eat beans or tomatoes. 'My friend Jan, who works for Apple,' is how I always speak of Jan. Like I have a lot of friends named Jan or who work at Apple for that matter. Anyway, I had most of the ingredients and thought I could add a little extra sweet potato for the carrots and celery for onions that were not in my kitchen. I used one sweet potatoes, one yam and one Japanese sweet potato. The recipe Jan, who works for Apple, sent uses an Instant Pot, which I don't own so, grab my trusted Dutch oven and got cooking.

This beet chili with sweet potatoes is as hearty and flavorful as any chili I have ever eaten. The character of the chili deepened when the flavors had a chance to do the magical thing that happens when allowed to rest overnight. Feel free to treat this dish like any chili and add some chili powder for spice and a dollop of sour cream. To make this vegetarian, you could omit the beef, use a meat substitute or add cubed tofu with vegetable broth. Shredded chicken with chicken broth could be good, as well. I will definitely be making this again.

To get the original recipe, visit  https://unboundwellness.com then search Paleo Beet Chili. This website specializes in Autoimmune Protocol (AIP) which is a diet plan that eliminates foods that can cause inflammation, pain, and other symptoms with people who have autoimmune diseases, such as lupus, celiac disease, and rheumatoid arthritis.

Beet Chili with Sweet Potatoes " Serves 4-6

Ingredients

1 tbsp olive oil

1 lb. ground beef " lean or grass fed is best

3 cloves garlic - minced

 4 stalks celery - leaves and all - chopped  

3 medium sweet potatoes - peeled and chopped

1 large beet - peeled and chopped

1 tsp sea salt

1 1/2 tsp ground cumin

1 box broth " beef, chicken or vegetable

Serve with slices of lime and avocado and fresh cilantro.

Directions

Brown the beef in a Dutch oven or heavy bottom pan in olive oil over medium high heat. Add the celery then sauté for about two minutes. Add garlic and cook for one minute. Stir in all of the vegetables, salt cumin, broth and ½ cup water.  Bring to a boil then reduce to a simmer until vegetable are tender, but still hold their shape, about 20 to 30 minutes. Serve hot with sliced lime, avocado and fresh cilantro.