Hearty Mexican Chili
Prep time
Cook time
Total time
  • 2 tablespoons avocado oil
  • 1 onion, peeled and diced
  • 1 tablespoon minced garlic
  • 2 red bell peppers, diced
  • 1 pound ground beef
  • 4 sweet potatoes, peeled and diced into small cubes
  • 3 cups bone broth (chicken, beef, or vegetable broth will work)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 2 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 1 (12-ounce) package frozen cauliflower rice
  • 1 tablespoon homemade taco seasoning
  • 1 tablespoon homemade ranch seasoning
  • 1 teaspoon sea salt
  • avocado, sliced
  • Unsweetened plain yogurt or full-fat cultured sour cream
  1. ) In a large pot, drizzle avocado oil and add onions. Saute onions until cooked through (about 4-5 minutes). Add in garlic and bell peppers and cook an additional 1-2 minutes until peppers soften.
  2. ) Mix in ground beef, breaking up into smaller pieces with a spoon. Continue to mix around until all beef is cooked and no longer pink.
  3. ) Add in diced sweet potatoes, bone broth, black beans, tomatoes, and tomato sauce. Cover and bring to a boil for about 5-10 minutes until sweet potatoes are fork tender.
  4. ) Uncover and pour in cauliflower rice, both seasonings, and salt. Stir to combine and simmer on low until ready to serve.
  5. ) Top with sliced avocado and/or unflavored yogurt (or cultured sour cream)
Recipe by Jenna Waters Nutrition at https://jennawaters.com/hearty-taco-soup/