Elk Chili With Sweet Potatoes

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Marla Meridith


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1 large Sweet Potato, cut into 1/2 inch pieces

a few dashes of ground Cinnamon + 1/2 teaspoon

fine Sea Salt

Olive Oil

1 pound ground Elk (you can also use chopped meat or bison)

1 Leek, cut into small pieces

1 Zucchini, cut into small pieces

2 cloves chopped Garlic

26 ounces strained or chopped canned Tomatoes

1 cup Vegetable Broth

1 tablespoon Lemon Juice

1 tablespoon Chili Powder

1 teaspoon Cumin

a handful of fresh chopped Cilantro leaves

Salt and Pepper to taste

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