Weight Loss Chili




Following your ancestors’ footsteps and embracing our nutrition concept doesn’t really mean that you will deprive your taste buds of the classic culinary pleasures. Take chili for instance. Do you think that beans in them will make you stop eating chili forever? Of course not!

So here’s an obvious way out to keep enjoying chili while staying true to our vows – just forget about the wretched beans and omit them completely while making the dish. After all, the beans don’t contribute much in the flavors of chili. They also contain certain chemicals which hinder the process of nutrient absorption in our body and slow down our digestive process.So you are really aren’t losing anything.

The lean meat, spicy flavors and the sweet potato make this  version of chili so delicious that you will hardly miss the beans. You can play around with the spices, adjust their amounts to suit your palate and turn your weight loss chili into an ultimate comfort food for dinner.

And in case you end up with some leftovers (though chances are less!), you can serve it with fried eggs and turn it into a dynamic breakfast.

So, let’s check out a simple way to whip up chili – healthy style!


Serves: 4

  • 1 lb grass-fed ground beef
  • 2 medium sweet potatoes, peeled and finely  diced
  • ½ red bell pepper, stemmed, deseeded and chopped
  • 1 can (28 oz) crushed tomatoes
  • ½ yellow onion, peeled and chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tbsp granulated garlic
  • 1 tsp sea salt
  • 2 tsp chili powder (adjust the amount according to your preference of heat)
  • 1 tbsp hot sauce
  • 2 ½ cups home-made, salt-free beef stock
  • 1 tbsp hot sauce
  • 1 tbsp tomato paste


  • Place the ground beef in a Dutch oven and throw in the chopped onion as well as bell pepper.
  • Saute them for 10 minutes over medium heat while stirring often and breaking the lumps into smaller bits with a spatula at the same time.
  • Stop cooking the mixture once the veggies soften and the meat browns.
  • Skim off the fat and dab it with few paper towels to soak away more fat.
  • Empty the can of crushed tomatoes into it and spoon in the tomato paste.
  • Pour in the beef stock, sprinkle the spices over them and stir them all together to mix well.
  • Scatter the sweet potato chunks and stir them into the mixture before bringing it to a boil.
  • Bring it down to a simmer and continue to do so for half an hour or until the sweet potatoes appear soft when poked with a fork.
  • Stir in a splash of lime juice as well as the hot sauce and adjust the amount of salt if necessary.
  • Pour it into a serving bowl and enjoy with cauliflower rice.