Author: southernolive_wal_user

Sweet Potato Chili

Indulge yourself in a bowl of Paleo Sweet Potato Chili that is spicy and full of beef. It’s thick, rich,and slightly sweet while being grain free and dairy free.     Prep time 20 min      Cook time 35 min       Total time 55 min

316 Calories        serves 10

INGREDIENTS 

• 1 TBSP Southern olive Garlic infused oil
• 2 lbs of hamburger
• 1 red onion chopped
• 1 tsp of minced garlic
• 1 can of tomato sauce 29.5 ounces
• 2 cups of petite diced tomato with juice
• 3 cups of beef stock
• 1 cup of carrots sliced
• 5 cups of sweet potatoes peeled and cubed
• 2 bay leaves
• 1/2 tsp thyme
• 2 tsp salt
• 1 1/2 tsp black pepper
• 1/4 chili powder
• 1 tsp of cinnamon
• dash of oregano
• dash of red pepper flakes
• 1 (12 oz) can organic black beans drained and rinsed ( can leave out to make  paleo)
• 1 can organic corn ( can leave out to make paleo)

DIRECTIONS

1. In a large saucepan, brown hamburger, onions, and garlic. Drain the fat.
2. Add the remaining ingredients to the saucepan.Mix well, bring to a boil,and simmer, covered, for 30-40 minutes until sweet potatoes and carrots are cooked through.
3. Remove and discard bay leaves. Then Serve!
4. Slow cooker option: instead of simmering the chili, you can brown the ground beef, drain the fat and place it in the slow cooker. Add the other ingredients and let it simmer all day. ( 6-8 hours low,  4-5 hours high)

Tuscan Style Chicken Soup w/ Pesto

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

• 1 tbsp Southern Olive Basil Infused olive oil
• 1 onion peeled and chopped
• 2 cloves garlic peeled and minced
• 2 sprigs fresh thyme or ½ tsp dried thyme
• 1 stick of celery sliced
• 2 medium carrots peeled and chopped
• 2 medium potatoes peeled and diced
• 1 litre good-quality chicken stock
• ½ tsp salt
• ½ tsp black pepper
• 400 g cooked cannellini beans washed and drained
• 2 skinless cooked chicken breasts shredded
• 100 g chopped kale
• Small bunch fresh parsley chopped
• 2 tbsp finely grated Parmesan

To Serve:

• Fresh thyme
• Add a Dollop of Basil Pesto in each bowl

Instructions

• Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
• Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
• Add in the drained cannellini beans and cook for a further 5 minutes
• Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
• Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme.

Nutritional information is per serving.

Nutritional Information

Calories: 412kcal | Carbohydrates: 52g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 807mg | Potassium: 1651mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7700IU | Vitamin C: 48.8mg | Calcium: 204mg | Iron: 7.8mg