Beef Chili with Sweet Potato and Rice

Ingredients:

1 lb grass-fed ground beef, browned

2 tbs chili powder 

1 tbs cumin 

1 tbs paprika

1/2 tsp onion powder

1/2 tsp black pepper

1 tsp sea salt

1 32oz carton chicken bone broth 

6 cloves garlic, minced

1 sweet potato, cubed (2 cups)

1 zucchini, cubed (2 cups)

3 stalks celery, sliced (~ 1 cup)

2 small white onions (2 cups)

1 jalapeño, diced

1 super chili, minced

2 cans kidney beans, rinsed

2 14 oz cans diced tomatoes, drained

1 6oz can tomato paste

1/2 cups wild rice, rinsed

Toppings:

Green onion

Shredded cheddar cheese

Crockpot Instructions:

Prepare the vegetables and rinse the rice. Set aside. Sauté the vegetables until fragrant, set aside. Brown the ground beef in a cast iron skillet. Place the beef in a crock pot. Add the tomato paste, spices, beans, vegetables, rinsed rice, and bone broth. Cook on high for 6 hours. Serve with green onions and shredded cheese.

Instant Pot Instructions:

Prepare the vegetables and rinse the rice. Set aside. Sauté the vegetables (garlic, onions, celery) until fragrant in the Instant Pot. Add the ground beef and crumble and sauté until browned. Add the remaining vegetables, spices, rice, tomato paste, beans, and bone broth. Mix well. Turn off the sauté function. Close the lid and pressure cook for 30 minutes. Serve with green onions and shredded cheese.