30-Minute Weeknight Dinner: Smoky Bacon Chili

Like many of you I go to work early and come home late. In these situations I have found it very helpful to have an arsenal of quick but healthy recipes ready to go. Having the resources to make a quick and healthy meal that you actually enjoy eating can help keep you out of the McDonald’s drive thru on your way home!  Over the next couple weeks I would like to share some of my personal favorites with you and your family. Cooking during the week requires some extra effort, but with planning it can be done and it can be done well. I personally like to plan the weeknight meals on Sunday and make sure that I have all the groceries I need. If you fail to plan, you are planning to fail!

This recipe is one of my cold weather favorites. It is a thick and flavorful chili that is packed with vegetables. For leftovers I will often put it on top of brown rice or quinoa pasta. This is the perfect quick dish for those dreary January days.

Smoky Bacon Chili

(adapted from PaleOMG)

Ingredients

1lb grass-fed ground beef

1 package turkey bacon (6 slices), cubed

1 onion, chopped

2 bell peppers (any color), chopped

1 garlic clove, minced

14.5 oz can diced fire roasted tomatoes
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14.5 oz jar tomato sauce (read label to make sure there is no added sugar)

2 Tbsp garlic powder

2 Tbsp chili powder

3 Tbsp smoked paprika

2 tsp cumin

1 tsp cayenne pepper

salt and pepper to taste

2-3 sweet potatoes

Directions

Preheat oven to 400 degrees. Poke a few holes in the sweet potatoes with a fork and place in oven. Cook for 30 minutes or until soft. Add cubed bacon to a large pot and let cook till slightly brown. Add garlic, onion, and bell peppers. Allow to cook for about 6 minutes. Add ground beef and spices. Once the beef is browned add the diced tomatoes and sauce. Mix well and allow to cook for about 8 minutes. Mash the cooked sweet potatoes and add to the pot. Cook for a couple more minutes then serve warm.