Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

The other day I was surprised when one of my friends said she had recently been anxious.

It’s not that I have the exclusive rights to anxiety.  Trust me, I don’t want them.  It’s that she always seemed rather unflappable.

It made me realize that we all have anxiety about some things.  They might all be different but one of the universal truths of human existence is that we are all scared of something.  It might make our hearts race or keep us up at night or ruin our appetites.  Like the things that cause our anxiety our reaction to it is equally as unique to us.

Brisket Sweet Potato Chili

It provided me comfort, not because I want everyone to be anxious, even if misery does love company sometimes, but because it was reassuring that I am not alone.  In this way I am not special.  She could understand part, even a small part, of how I feel a lot of the time.

While it may seem like we are all so different, there are a few things here and there that connect us.  Fear.  Joy.  Laughter.  We all have our ups and downs, even if some of us hide the downs better than others.  No one is immune.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

When I need comfort, I turn to this Brisket Sweet Potato Chili.  It is healthy, gluten free, and Whole30 approved, and supremely comforting with a warm spice that hits you just enough in the back of the throat.

The Whole30 made me fall madly in love with sweet potatoes and they add a creamy richness here with some vegetable help from kale, fennel, onion, peppers, and carrots.

Take comfort in the fact that we are not alone and this chili is here to save the day.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6 servings


¼ cup olive oil
3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
2 2 inch pieces brisket fat
2 large onions, diced, divided
2 jalapeno pepper, seeded and minced
2 small or 1 large poblano pepper, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
16 ounces water
1 bulb fennel, sliced
2 large sweet potatoes, diced
1 bunch carrots, peeled and sliced
1 bunch kale, stems removed


  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.


Cooking time is not all active - just occasional stirring.

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Brussels Sprout and Kale Salad #SundaySupper

Brussels Sprout and Kale Salad

There would be hurricane force winds, they said.

And sporadic power outages, they said.

Despite one local station’s promo that declares how accurate their meteorologist was, no one saw this coming.

The high wind warning began at 10 am Wednesday and our power couldn’t even hold out until then.  At about 9:40, the lights fought and flickered and then turned off.

Brussels Sprout and Kale Salad

I finished breakfast, trying to play it cool with restoration estimates at noon, but as time wore on and the estimates switched to 4 pm, I began to panic.  I kind of became unhinged.

Losing power is a big deal for me.  There’s tons of food in my refrigerator and freezer that I don’t want to have to throw away.  It was getting cold in the house despite the fact that it was 55 and sunny.  Prospects for warmth didn’t look good either with terribly cold temperatures the rest of the week.  And let’s face it, I am a TV addict.

Mom and I turned on our trusty battery powered radio to learn that a record breaking wind gust of 68 miles per hour was recorded at our local airport and by the end of the day this had become the largest power outage the area has ever seen with just about one million people out.

Brussels Sprout and Kale Salad

In the middle of the day we did get a call from an automated energy company lady reassuring us there was “good news.”  A crew had been dispatched to our outage and it would be restored by 11:30 pm THE NEXT DAY.

Apparently I sounded like a dying animal, worried I’d have to go to a hotel, which is about the last thing I wanted to do, but it did come right before freezing to death.  We would have to act fast, by nightfall, there were no hotel rooms in the area.  None.

Four pm came and went as we headed for round three of Monopoly Empire, a surprisingly fast and relatively boring version of the classic.  I picked up a coloring book I’ve been meaning to use for a year and Mom called Dad, in the light and heat of work.

Then it happened.  I saw the light.  Well, the lights.  They came on.  And I cried happy tears for the second time in my life.

Brussels Sprout and Kale Salad

Being one of the first outages benefitted us greatly with the energy company reporting thousands of downed wires, we would have otherwise been out for a long time.  They hope to have 90% of customers restored by Sunday night.  At least I found the silver lining in this wild week.

Comcast was out for an additional 18 or so hours, and that didn’t make me too happy.  But we are all back up and running and I hope everyone else in the area is soon as well xoxo

After the drama, I needed a quick and easy, healthy, restoring, satisfying meal.  So I made Brussels Sprout and Kale Salad.  Kale is my comfort food – it always makes me feel good!

This salad is full of nutritious green ingredients for a heathy St. Patrick’s Day.  The kale drinks up the light vinaigrette, the onion provides crunch, the pear adds sweetness and a burst of juice, and the cucumber is supremely refreshing.  The Brussels sprouts are added to the salad while warm so they soak up some of the dressing and wilt the kale ever so slightly.

Gluten free, healthy, vegan, and Whole30 approved, I could happily eat this by itself, but I paired it with some Tonnino Tuna which I am currently obsessed with.  Here’s to salads, St. Patrick’s Day, and having the lights on.

Brussels Sprout and Kale Salad

Brussels Sprout and Kale Salad #SundaySupper

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

Yield: 2-4 servings


1 pound Brussels sprouts, outer leaves removed
2 cups kale leaves, roughly torn
½ large white onion, thinly sliced
1 English cucumber, thinly sliced
1 large Bartlett pear, thinly sliced
Juice of one lemon
¼ cup olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt


  1. In a large bowl, stir together lemon juice, oil, pepper, and salt. Add kale, onion, cucumber, and pear. Stir until well coated.
  2. In a medium microwave safe bowl, place the Brussels sprouts. Add about ¼ cup water to the bowl and microwave on high about 3 ½ minutes, until tender.
  3. Half the large Brussels sprouts, leave the small ones whole and add to the salad. Toss to combine and serve immediately.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting.

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

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