I am excited to share that my Tropical Breeze Smoothie recipe has been featured in the latest issue of Paleo Living Magazine! And the folks over at Paleo Living Magazine are offering Cave Girl in the City readers a FREE 3-month subscription to the magazine. Double win! If you are interesting in subscribing to Paleo Living Magazine, visit this link and enter your name and email to receive the code! The magazine is available on both iPhone and Android.
On another exciting note, today I am sharing my recipe for chili covered sweet potato fries! Chili has always been one of my go-to paleo meals, even before I started eating paleo. Unfortunately my favorite chili recipes all require a lengthy cook time, which is not very practical when you are looking for a quick and easy week night meal.
This recipe is different because the chili can be prepared and cooked in just 35 minutes! This simple, but flavorful chili is also the perfect consistency for piling on top of crunchy sweet potato fries or a warm baked sweet potato! Enjoy!
- 2 large sweet potatoes
- 1 ¼ lb ground beef
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can diced tomatoes, undrained
- 3 ½ tbsp chili powder
- 1 tsp chipotle chili powder
- 2 tsp onion powder
- 2 tsp dry oregano
- 2 tsp ground cumin
- salt and pepper to taste
- Preheat oven to 425 degrees
- Wash and peel sweet potatoes
- Cut sweet potatoes into sticks
- Lay a wire cooling rack on top of a baking tray
- Place a layer of cut sweet potatoes on the wire rack
- Lightly drizzle olive oil over sweet potatoes and bake for 20-25 minutes
- Heat olive oil over medium heat and brown minced garlic
- Add ground beef and brown
- Add all spices and stir well
- Add tomatoes and let simmer for 20-25 minutes