I haven’t had a good bowl of chili in over two years probably and I decided that with the weather dropping so much this week that I really wanted to make some. Chili is just a classic and nostalgic soup to me.
My husband and I still can’t tolerate legumes very well so I wanted to make a hearty chili without them. I decided to use a combination of sweet potato and plantains in place of the beans and they were SO perfect. Exactly what I was craving.
I prefer to use plantains that are kind of in between the green and yellow. The yellow is a bit to sweet for my taste in this soup but feel free to use whatever flavor you prefer.
I enjoyed serving the soup with some fresh cilantro and goat cheese!
- 1lb grass-fed ground beef
- 1 cup diced red onion
- 1 red bell pepper, chopped
- 2 large jalapeno, deseeded and chopped
- 3 cups sweet potato, chopped
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 Tbsp chili powder
- 1 tsp sea salt
- 6 oz can tomato paste
- 26 oz crushed tomatoes (I prefer Pomi)
- 4 cups bone broth or stock
- 1 green and slightly yellow plantain, peeled and chopped
- Fresh Cilantro
- Goat Cheese
- Heat a large pot or dutch oven to medium/high heat and brown the ground beef and break it up in to small pieces.
- Add the onion, bell pepper, jalapeno, sweet potato and seasonings and sauté for 2-3 minutes.
- Add the tomato paste, crushed tomato and broth and simmer for 30 minutes.
- Add the chopped plantains and simmer for another 20 minutes or until plantains and sweet potatoes are softened.
- Serve with your favorite chili toppings and enjoy!
- Feel free to adjust chili spice to personal taste.