1 hour 20 min serves 2-4

Beef & Sweet Potato Chili

Sweet potatoes and collards add a southern charm to this chili, while 85% lean ground beef brings healthy fats and extra flavor. A keeper.
Gluten-Free Paleo Whole30

PREP: 15 min. ACTIVE: 15 min. PASSIVE: 50 min. DIFFICULTY Medium


  • 2 lbs. Pre Lean Ground Beef
  •  4 large sweet potatoes
  • 1 sweet onion
  • 3 long celery stalks
  • 2 cloves garlic
  • 6 large collard greens
  • 2-3 sprigs sage
  • 1 tbsp. salt
  • ½ tbsp. pepper
  • 1 tsp. cumin
  • 1 tsp. ground mustard
  • Pinch of nutmeg
  • 3 cups beef broth
  • 1 tbsp. fat
  1. Fill pot with water. Set on high heat. Peel and dice sweet potatoes, then add to the water. Boil until potatoes are fork tender.
  2. Heat a tablespoon of fat in another pot. Mince the onion, garlic, and celery then add to pot. Sauté on high until tender, stirring often.
  3. Add two pounds of ground beef. Cook over medium heat until beef is thoroughly cooked and completely browned. Add in all seasonings and stir.
  4. By the time the above steps are complete, the sweet potatoes should be tender. Drain water from pot.
  5. Drain sweet potatoes then add to blender. Add 3 cups of beef broth and puree until smooth. Add sweet potato puree to beef mix. Stir well.
  6. Cut collard greens into thin strips. Stir into the soup. Lower heat and let simmer for at least ten minutes prior to serving.


Amount per 100g

Recipe developed by   Chef Sarah Russo