Dice the onions and pepper and peel and dice the sweet potatoes and set aside

heat a dutch oven or heavy bottom pan over medium-low heat and add the avocado oil

Once the avocado oil is hot add the diced onions to the pot

Let the onions saute in the oil until soft and fragrant about 3-5 minutes

Add the ground beef to the pot and increase the heat to medium

Brown the ground beef with the onions for 5-6 minutes, breaking the ground beef up into crumbles with a hard spatula or wooden spoon

Add the chili powder, salt, cumin, oregano and cayenne to the pot and stir them in

Add the bell pepper, tomatoes, tomato paste, sweet potato and beef broth to the pot and stir

Increase the heat to high until the chili begins to boil

Cover the pot and reduce to a simmer

Allow the chili to simmer for at least one-hour stirring occasionally

Turn off the heat and allow the chili to cool slightly and then scoop into bowls to serve

Stove in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. 

Dice the onions and pepper and peel and dice the sweet potatoes and set aside

Turn the instant pot on to saute and add the avocado oil

Once the avocado oil is hot add the diced onions to the pot

Let the onions saute in the oil until soft and fragrant about 3-5 minutes

Add the ground beef to the instant pot

Brown the ground beef with the onions for 5-6 minutes, breaking the ground beef up into crumbles with a hard spatula or wooden spoon

Turn the instant pot off saute and add the chili powder, salt, cumin, oregano and cayenne to the pot and stir them in

Add the bell pepper, tomatoes, tomato paste, sweet potato and beef broth to the instant pot and stir

Close the lid of the instant pot and set to stealing and cook on manual for 14 minutes

When the instant pot beeps manually release pressure

Allow the chili to cool slightly and then scoop into bowls to serve

Stove in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.