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Sweet Potato Chilli Con Carne

Why Sweet Potato?

I was never a fan of chilli con carne growing up and I think it was the kidney beans…. Even though I don’t mind them now, I wouldn’t choose to eat them if I could help it! In a search for more paleo style recipes, I found some variations that used sweet potato instead of beans. As well as providing the antioxidant beta carotene, using sweet potato in this dish gives you a complex carbohydrate, making it a complete meal in one pot.  Ideal for batch cooking in preparation for busy days.  I experimented with a few versions and this one is now a favourite. I’ve also swapped beef mince for turkey mince, but you could still use lean beef mince if you wish.

For anyone who likes to batch cook, this is an ideal meal to stock in the freezer. Combining protein from the turkey mince, complex carbohydrates from the sweet potato, healthy fats from the extra virgin olive oil, plus all the different vegetables means that you don’t need to add any side dishes to this – making it even more convenient. If you miss the idea of rice, but don’t want to add any additional grains or carbohydrates to this, then cauliflower rice would be ideal.

Sweet Potato Chilli Con Carne


  • 1 tbsp extra virgin olive oil
  • 1 onion (diced)
  • 1 red pepper (diced)
  • 1 carrot (diced)
  • 1 celery stalk (diced)
  • 2 garlic cloves (crushed)
  • 1 tsp hot chilli powder (you can also use mild)
  • 1 tsp paprika
  • 1 tsp cumin
  • 500g turkey mince
  • 300ml stock
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tbsp tomato puree
  • 1 large sweet potato, approx. 400g (peeled and cubed)
  • 1 courgette (grated)
  • 1 tbsp raw cacao powder (the special added ingredient!)

To Make:

  • Heat the oil in a large saucepan.
  • Add the onion and cook for a few minutes until soft and clear.
  • Add the pepper, carrot, celery, garlic and spices. Stir together and cook for another 5 minutes (stir occasionally).
  • Add the mince and brown for 5 minutes whilst breaking it up.

  • Add the stock, tomatoes, tomato puree and marjoram.
  • Bring to a boil then reduce heat and simmer with the lid on for 20 minutes.
  • Add the raw cacao and stir well.

  • Add the sweet potato and courgette.
  • Stir through and simmer for a further 10-15 minutes, until the sweet potato is cooked through.

Serve with steamed broccoli or leafy green vegetables.

You could also lightly fry some cauliflower rice with cumin to serve on the side if you wish.

Allow to cool thoroughly before freezing in individual portions. You can add in broccoli, cauliflower rice or shredded leafy greens at this point also, so once defrosted and re-heated, nothing else needs to be added.

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