It’s our first Whole30 recipe!
Jay is a little more than a week into this endeavor, and is powering through like a champ because “it’s a work competition, don’t you ever just like to challenge yourself?” Not at avoiding dairy and carbs, no I don’t. But! Jay’s doing it, so I’ve made our meals that we eat together as Whole30-friendly as possible, and he in turn isn’t huffy when I have a cup of pasta on the side of my protein and roasted veggies. Because balance.
This chili, though, needs zero help or additions; it is PERFECT just as it is. I made it this weekend for Jay’s mom and grandmother, and was fully expecting them to politely eat the weird chili and move on with their day. But no. They raved. Had seconds (these are teeny women we’re talking about). Went on and on about the flavor, and trust me, I was with them all the way. Truthfully, I created this chili for Jay and expected to eat it once, but I loved it way more than I expected to and am already planning to make it again for another gathering.
Sweet potatoes show up in tons of Whole30 recipes, and I wanted to offset the sweetness with chipotle to keep the dish super savory. I’ve seen people use walnuts in place of taco meat, and while I haven’t tried that, the thought of softened walnut pieces in a super savory broth with soft sweet potato chunks just seemed to work in my mind, and work it did. The walnuts seem weird but they aren’t at all; they soften just a bit but still keep a bite after they simmer for a long time, and they add a great nutty flavor to the chili that alllllmost mimics meat. You can use any kind of stock you like for this, but to keep the dish vegan grab a box of vegetable stock and get to it.