AIP Carrot and Sweet Potato "Chili"
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
  • 2 tablespoons solid cooking fat
  • 1 onion, chopped
  • 8 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 2 cups carrots, cut into large chunks
  • 4 cups sweet potatoes, cut into large chunks
  • 4 cups bone broth
  • 1 teaspoon sea salt
  • 2 pounds grass-fed ground beef
  • 1-2 avocados
  • cilantro for garnish
  1. Heat your cooking fat in the bottom of a heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and thyme and cook for another couple of minutes, stirring.
  2. Add the carrots and sweet potatoes and cook for 5 minutes, or until gently browned. Add the bone broth and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are soft.
  3. Meanwhile, cook the ground beef in a skillet until thoroughly cooked throughout and browned. Set aside.
  4. When the vegetables are finished, add the ground beef and stir to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with avocado slices and fresh parsley.
Recipe by Autoimmune Wellness at