This no bean chili has become one of my family’s favorite meals. It’s thick, hearty, and loaded with nourishing, healthy ingredients. Although you can do this recipe on the stove, I put it in a slow cooker to allow the flavors to enhance over time. Plus it’s so easy!

This is a great detox recipe. When I am detoxing, I reduce the animal protein, or remove it all together (Shown in photo). If you choose to add protein while detoxing, make sure you use an organic ground chicken or turkey. As you may already know, a high protein diet is hard on our bodies. When I am detoxing, I usually have an animal protein for only one meal per day. There are plenty of plant proteins in my other meals to do what a cleanse needs to do.

No Bean Sweet Potato Chili

1 tablespoon avocado oil
2 cloves garlic, minced
1 red onion, chopped
1 1/2 – 2 pounds ground turkey or grass-fed beef, optional

Sauté the onions until translucent. Add garlic and sauté until fragrant, about 3 minutes. Then in the same skillet, brown your meat. Place in a crockpot / Slowcooker

1 large sweet potato or butternut squash, diced into 1″ cubes
1 bell pepper, chopped (See how to pick your pepper color)
4 stalks of celery, diced
1 cup vegetable broth (Suggested: Homemade Veggie Broth Made from Scraps)
1 cup diced tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chiles

Blend in Seasonings
1/4 tsp. ceylon cinnamon
2-3 Tbsp. Three Amigos Cumin & Chili Blend
1 tsp. oregano
1/2 Tbsp. cumin
1-2 Tbsp. chili powder
1/2 tsp. paprika
1/2 tsp. sea salt
1/2 tsp. ground garlic

For added kick add one (or more!) of the following:
1 jalapeño, diced
Cayenne Pepper
Chipotle Powder

Place the lid on the slow cooker and cook on low heat for 6-8 hours, or high heat for 3-4 hours.