There is nothing I love more than a warm bowl of chili on a fall day. Beans typically make chili hearty and provide it with a depth of flavor and texture. I managed to get something similar to that bean-y texture using shredded sweet potato and carrot. Don’t be fooled by the long list of ingredients, this recipe requires one pot, is super simple, and can be ready in about 40 minutes or less. Here’s how it goes:

Ingredients:

1 lb ground meat (I love it with beef or turkey thigh)

2 cups chopped onion

1 tbsp minced fresh garlic

1 Tbsp fresh oregano

2.5 tsp cumin

1/8 tsp chili powder

1/8 tsp cayanne

1/8 tsp paprika

1/4 tsp sea salt

1 cup shredded carrot

1 cup shredded sweet potato

3/4 cup pumpkin purée

2 14.5 oz cans diced tomatoes

1 14.5 oz can crushed tomatoes

2 cups bone broth or veggie stock

Optional toppings:

Sliced avocado

Minced onion

Chopped fresh cilantro

Sliced jalapeno

Grass-fed cheddar cheese

Method:

Add ground meat to a skillet warmed to medium high heat

Break the meat apart into small chunks as it browns for about 3 minutes

Add onion and garlic and stir it into meat for about five more minutes

Stir in the shredded sweet potato and carrot

Add oregano, paprika, cumin, salt, chili powder, and cayanne pepper

Add diced tomatoes, crushed tomatoes and broth, then stir

Turn heat to medium-high until the chili comes to a boil, then reduce to a simmer at medium-low for 20-30 minutes.