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Hearty Mexican Chili

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Author: Jenna Waters


  • 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


  • ) 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.
  • ) 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.
  • ) 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.
  • ) Uncover and pour in cauliflower rice, both seasonings, and salt. Stir to combine and simmer on low until ready to serve.
  • ) Top with sliced avocado and/or unflavored yogurt (or cultured sour cream)