1/2tablespoongheecoconut oil, or extra virgin olive oil
1pound90% to 93% lean ground beef or ground turkey, ground bison, or a mix (I used 85% lean ground bison)
1small yellow oniondiced
1 1/2teaspoonskosher salt
1/2teaspoonground black pepper
1tablespoonground chili powder
1 1/2teaspoonsground chipotle chili powderuse less if you prefer a less spicy chili
1 1/2teaspoonsgarlic powder
2 to 3cupslow-sodium chicken broth or waterdivided
1large sweet potatocut into 1/2-inch chunks
2red bell peppersdiced
1green bell pepperdiced
115-ounce can pumpkin purée
115-ounce can fire-roasted diced tomatoes in their juicesmake sure they are no sugar added if you are looking to be truly Whole30 compliant
Sliced jalapenoavocado, chopped cilantro, or red onion, for serving
Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).
Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon. Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.
Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.
Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn't becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
TO REHEAT: Gently reheat chili in a large pot on the stove over medium heat until hot, adding splashes of broth or water as needed. You can also rewarm this chili in the microwave.
TO FREEZE: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE AHEAD: Chop the sweet potatoes, peppers, and onions. Brown the meat and sauté the onions, coating both in the spices. Store them in the refrigerator until ready to cook. When ready to cook, begin with Step 3 and finish cooking as directed.
TO MAKE IN THE SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the sweet potatoes are tender.