Hey guys! Sorry I haven’t posted in several days. I know that things have been really heavy on the running related stuff lately, so I thought I would switch things up and post a recipe. It’s a new version of my husband’s favorite dish that I make.
I have a Buffalo Chicken and Barley Chili recipe on my blog, but this new version is grain-free. Since we have cut out grains almost completely, I’ve had to come up with different versions of the meals that I used to make.
Cutting out grains also meant that I had to come up with different carbs to help fuel my long runs. That’s where the sweet potato comes in.
Did you know?
Sweet Potatoes are rich in Vitamins B6, C, E, beta-carotene, and a good source of manganese. They are high in fiber, which gives them a “slow burning” quality, which means that their caloric energy is used more efficiently and slower than other carbs lower in fiber.
Sweet Potatoes are also high in potassium, which helps to lower blood pressure by helping the body to rid itself of excess sodium and regulating fluid balance. They are also an electrolyte that helps to regulate the natural rhythm of the heart, and helps to maintain the normal function of the central nervous system and brain. – Source
That’s quite an impressive list of benefits for a potato, right?!
Anyway, on to the recipe. I have a confession.
The picture below is not this exact version of the chili. I made this last night, and had planned to take a picture of the leftovers today at lunch because I would have better lighting. Only, I totally forgot about that until the chili was all gone! Anyway, it looks pretty close to this, and I will update with a real picture later.
*Edited to add updated picture.
My husband and I both like this version of the chili better than the old one. In fact, he said he would be perfectly happy to have it again tonight, if I wanted to get a picture. That’s how much he likes it! The sweet potatoes add a nice hint of sweetness, which works perfectly with the spicy Buffalo sauce.
I love to serve this chili topped with a little crumbled blue cheese, but I’ve also tried it with pumpkin seeds and a little diced avocado.
*IMPORTANT* The kind of smoked paprika that you use makes all the difference in this dish. I’ve tried a few different ones, and the brands I like best are McCormick (from their Gourmet Collection) and Kroger’s Private Collection. There’s also one in a little metal tin, but I forget the name. Trust me, it really does matter in this dish!
- 1 tbsp virgin coconut oil or olive oil
- 1 1/2 lbs . ground chicken
- 1 med. yellow onion , diced
- 2 garlic cloves , minced
- 1 tbsp . Smoked Paprika ( recommended brand- McCormick)
- 1 (14.5 oz) can crushed tomatoes
- 1/3 to 1/2 cup Frank's Red Hot Sauce Original
- 3 cups chicken stock
- 2 cups diced (small) sweet potatoes
- salt (if needed)
- Optional add-ins:
- blue cheese crumbles
- diced avocado
- pumpkin seeds
Heat one tablespoon of coconut oil over medium high heat. Add the ground chicken, and begin breaking it up with a spoon or spatula while it browns, about 5-6 minutes. Add the onions and cook for about five more minutes, then add the garlic and cook for about 30 seconds more. Add one tablespoon of smoked paprika and toss to coat the chicken, onions and garlic. Pour in the hot sauce, tomatoes, chicken stock and sweet potatoes and bring to a bubble. Let simmer for 20 minutes or until the sweet potatoes are tender.