Paleo Chili with Sweet Potato Biscuits
Ingredients
Paleo chili
- 1 lb ground beef or turkey
- 2 bell peppers
- 2 sweet potatoes
- 1 white onion
- Packet of chili seasoning
- 28 ounce can of diced tomatoes
- 2 tbsp tomato paste
- Oil
Sweet potato biscuits
- 1 cup mashed sweet potato
- 3 eggs
- 1 tsp baking soda
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup ghee or butter
Preparation
Paleo chili
Turn the pressure cooker to sauté. Dice the peppers, onion, and cube the sweet potatoes. Add oil and sauté the peppers and sweet potato for 6 minutes with the lid on but not locked.
Add the chopped onions, half of the chili seasoning packet, and 2 tablespoons tomato sauce, then sauté for 2 more minutes.
Add the ground beef and sauté until browned, about 5-7 minutes.
Add the 28-ounce can of diced tomatoes and the remaining seasoning. Lock the lid and pressure cook on high for 17 minutes. Release the steam immediately.
Sweet potato biscuits
Preheat the oven to 400°F.
Cook the sweet potato until soft, then mash it to make 1 cup.
Mix all ingredients together in a bowl.
Scoop the batter using a 1/4 cup measure onto a parchment-lined baking sheet.
Bake for 20-25 minutes, depending on desired doneness.
Notes
This recipe pairs paleo chili with sweet potato biscuits and is ideal for lunches.
Consider experimenting with unusual chili pairings like peanut butter.
