So here I am on a Paleo Challenge again and oh boy am I needing some carbs! I need to get enough carbs on my Paleo diet in order to keep my sugar levels balanced. Yams, potatoes and root vegetables are my go to vegetables on a daily basis. My food needs to not only taste good, but look good too! I remembered seeing Danielle Walker’s Enchilada Stuffed Sweet Potatoes on Against All Grain and I was inspired to make my own version!
I turned to the lovely sweet potato, just a little less sweet than a yam, yet a perfect combination for a chocolatey Cowboy Chili with dairy free sour cream. Did I tell you how crazy I am about Chili?…I am crazy about Chili, especially this Cowboy Chili.
First, I roast the sweet potatoes in my toaster oven for an hour and 15 minutes at 450 degrees. Then, I cut them in half and stuff them with this easy Cowboy Chili that I made in my Instant Pot 7 in 1 Pressure Cooker. I have to say that I am so in love with my Instant Pot! I saw NomNom Paleo using it and since I was on the hunt for an easy to use pressure cooker, I knew that the Instant Pot would be the one to get. I sauté my onions, brown my meat and then add my remaining ingredients, close the lid, set it to high pressure and forget it. After it is done, it will automatically turn to the warm setting and keep my food warm until I am ready to serve! I love these things, don’t you! If you are looking for a Christmas gift, I highly suggest this! (Please note that the links above are affiliate links, I will earn a small commission and you pay the same price as you would directly through Amazon. Thank you for supporting this blog!)
You can find the recipe for my “Dairy Free Sour Cream” HERE. It has the taste and texture of real sour cream and goes perfect on top of this loaded sweet potato with Cowboy Chili. Top it off with some avocado and herbs and you will have the best balanced Paleo meal! I served this for a friend and she was so satisfied and in love! She also said that eating the skins of the sweet potato is highly nutritious and full of fiber! So basically, you can eat this all!
You can find the instructions for the Cowboy Chili below. I was inspired by NomNom Paleo’s Southwest Cowboy Chili, from her cookbook Nom Nom Paleo: Food for Humans. I tweaked the recipe and made it in the Instant Pot. It will definitely be a favorite recipe for me now! If you don’t have cubed flank steak, you can try my Paleo Chocolate Chili Recipe that is made with ground beef and turkey. This can also be made in the Instant Pot or on the stove.
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Cowboy Chili made with the lovely sweet potato, just a little less sweet than a yam, yet a perfect combination for a chocolatey Cowboy Chili with dairy free sour cream.
- Category: Main
- 1.63 lbs flank steak, cubed
- 2 tablespoons avocado oil
- 1 onion chopped
- 2 carrots chopped
- 1 can diced tomatoes
- 2 carrots chopped
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 Tablespoon molasses
- 1 Tablespoon honey
- 1 teaspoon garlic
- 1 ounce unsweetened chocolate
- 1/2 cup chicken stock
- 1 teaspoon salt
- Turn Instant Pot to saute mode. Add onions and saute 2-3 minutes
- Add meat and salute for 3 minutes.
- Add remaining ingredients, cover with lid and put on high pressure for 45 minutes.
- Allow to slowly release pressure and taste for desired seasonings.
- Cut a sweet potato in half and top with cowboy chili and dairy free sour cream.
Nutritional data below includes 2 tablespoons dairy free sour creme per bowl of chili