Carrot and Sweet Potato Chili


2 Tbsp coconut oil

1 onion, chopped

8 cloves garlic, minced

1 Tbsp fresh thyme

2 cups carrots, cut into large chunks

4 cups sweet potatoes, cut into large chunks

4 cups bone broth

1 tsp celtic sea salt

2 pounds organic grass-fed ground beef or wild game

1-2 avocados, sliced

cilantro or parsley for garnish


Heat coconut oil in a large 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.

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.

Meanwhile, cook the ground meat in a skillet until thoroughly cooked throughout and browned. Set aside.

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 cilantro or parsley.