Sweet Potato Chili

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


  • 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)


  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)



Minestrone Soup ( Vegan/Gluten Free) serves 8-10

Minestrone Soup


2 TBSP Southern olive Basil olive oil

1 TBSP Southern olive Garlic Olive Oil

1 Large onion, chopped

1 clove garlic, minced

2 stalks of celery ( you can substitute carrots instead)

28 Oz box Organic diced tomato with liquid ( avoid buying tomatoes in can due to it leaching out BPA from can lining and causing health problems)

5 cups of vegetable broth (MSG/Gluten free)(Feel free to add more water or broth if soup is to thick)

1 tsp salt

1 tsp dried oregano

few grinds of black pepper

1 cup of fresh or frozen green beans

1 15 oz can each of kidney,garbanzo,and cannelloni beans

8 oz frozen chopped spinach or kale

1 cup of dried pasta


Saute onion, garlic, and celery on the bottom of a soup pot until tender. Add remaining ingredients, except pasta and spinach. Cook for 30 minutes over moderate heat, stirring occasionally. In a separate bowl, prepare pasta per package instructions. Drain. A few minutes before serving add spinach and pasta. Adjust salt to taste.



Tuscan Chicken Soup (GF)

Tuscan Style Chicken Soup w/ Pesto

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings


  • 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


  • 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


Avgelomono Soup with Olio Nuovo Baklouti Green Chile Pepper Olive Oil Drizzle

8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons Fresh (olio nuovo) Baklouti Green Chile Pepper Olive Oil
Copious amounts of fresh cracked pepper
sea salt to taste

In a large stock pot, heat 2 tablespoons Baklouti Green Chile Pepper Olive Oil over medium heat. Add the diced shallots and sauté until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened. In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired. Serve each bowl with a healthy drizzle of Baklouti Green Chile Pepper Olive Oil.

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Baby Arugula-Lemon Pesto, Spätzle…And Some Schnitzel Too


4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)
1/2 cup fine bread crumbs
1/2 cup flour
2 eggs
1/4 cup whole milk
1 teaspoon sea salt
fresh ground pepper to taste
UP EVOO for frying like Coratina Frantoio FS17 Favalosa (ANY ROBUST UP EVOO will do!)
lemon wedges (optional)

Heat 2 inches of extra virgin olive oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.

Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops.

Serve immediately with lemon wedges, if desired


4 cups washed and dried baby arugula
1/2 cup UP EVOO
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, etc.


1 cup flour
1/4 cup milk
2 large eggs
1/2 teaspoon salt

Bring a 4+ quart pot of lightly salted water to a boil.

Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain.

Add the batter to a Spätzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil.

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