Sweet Potato & Beef Chili (Gluten-Free + Gut-Nourishing)

I made this chili while traveling through Canada to visit one of my best friends — the kind of trip where the air is crisp, your breath turns to mist, and all you want to do is cozy up inside with something warm and nourishing. We had just come in from a walk through the cold, and without even saying much, we both knew: chili night.

This version became our favorite — grounding, rich in flavor, and full of ingredients that truly support the body. The sweet potatoes and beans offer slow-digesting, fiber-rich carbs that feed your gut microbiome. The ginger helps warm the digestive fire and calm inflammation. The beef (especially if it includes organ meat) is rich in minerals and B vitamins that help rebuild strength and support hormone balance during the colder months. It’s comfort food, but the kind that leaves you feeling light and deeply nourished — not weighed down.

Ingredients
• 1 package ground beef (or beef with organ meat for added minerals)
• Sea salt + black pepper
• 1–2 tsp taco, chili, or fajita seasoning (or a mix of chili powder + cumin)
• 1–2 tbsp olive oil
• 1 onion, diced
• 1-inch knob of fresh ginger, grated or finely minced
• 1 medium sweet potato, peeled and diced
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 large can (about 28 oz / 800g) crushed tomatoes
• 2 tbsp BBQ sauce (choose one with clean ingredients)
• Splash of pure maple syrup
• ⅓ can of water (use the tomato can to measure)
• Fresh lime wedges, for serving
• Optional: fresh cilantro + avocado for topping

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Instructions

Heat a large pot over medium heat. Add the ground beef and season with salt, pepper, and your spice blend. Cook until browned, then remove from the pot and set aside.

In the same pot, add olive oil, onion, and ginger. Sauté for 3–4 minutes until fragrant and slightly softened, but not browned. Season again lightly with salt and spices.

Stir in the sweet potatoes, both beans, crushed tomatoes, water, BBQ sauce, and maple syrup. Mix well to combine.

Bring to a gentle boil, then return the beef to the pot. Lower the heat, cover, and simmer for 20–25 minutes, or until the sweet potatoes are tender and the chili thickens.

Spoon into bowls and top with a squeeze of fresh lime. Optional: add diced avocado, cilantro, or a dollop of coconut yogurt.