Sausage and Sweet Potato Chili

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Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Ingredients

1 tablespoon coconut oil
1 pound pork sausage links chopped
1 small onion chopped
2 cloves garlic minced
2 medium jalapeños
2 medium sweet potatoes peeled and chopped
Sea salt and freshly ground black pepper to taste
4 tablespoons tomato paste
2 14-oz. cans diced tomatoes
2 cups low sodium chicken broth
2 tablespoons ground cumin
2 tablespoons paprika
2 teaspoons chili powder
2 teaspoons chopped oregano

Instructions

In a large pot over medium heat, heat coconut oil.
To the pot, add the first 4 ingredients (sausage through jalapeno) and cook for 10 minutes, until sausage is brown and vegetables are tender.
To the pot, add the remaining ingredients (sweet potatoes through oregano) and stir. Reduce heat to low and simmer for 25 minutes, until chili is hot. Serve warm.

Notes

SERVING SUGGESTION: Roasted veggies. (Toss any root vegetable (except white potatoes) or combination – plus large Brussels sprouts halved lengthwise, and broccoli (all should be the same sizebeets take a little longer to cook) in olive oil, salt, pepper and a choice of herbs/spices (if desired). Spread in a single layer on a baking sheet lined with parchment paper; roast in a preheated 400- degree oven, turning once, until tender.)

NUTRITION: 415 Calories; 28g Fat (59.1% calories from fat); 16g Protein; 28g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 795mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 5 Fat.

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