Paleo Chili + Sweet Potato Biscuits

Paleo Chili:

1. Turn your pressure cooker to sauté mode.
2. Dice the bell peppers and white onion, and cube the sweet potatoes.
3. Add oil to the pressure cooker and sauté the diced peppers and cubed sweet potato for 6 minutes with the lid on but not locked.
4. Add in the chopped onions, 1/2 packet of chili seasoning, and 2 tablespoons of tomato paste. Sauté for 2 more minutes.
5. Add in the ground beef and sauté until browned, about 5-7 minutes.
6. Finally, add in the 28 ounce can of diced tomatoes and the remaining chili seasoning.
7. Lock the lid of the pressure cooker and pressure cook on high for 17 minutes.
8. Release the steam immediately after cooking.

Sweet Potato Biscuits:

1. Preheat your oven to 400°F (200°C).
2. If not already mashed, cook a sweet potato (microwave, boil, or bake at 400°F for 45 minutes) and mash 1 cup of it.
3. In a bowl, mix together the 1 cup of mashed sweet potato, 3 eggs, 1 teaspoon of baking soda, 2 1/2 cups of almond flour, 1/2 cup of tapioca flour, and 1/4 cup of ghee or butter until well combined.
4. Line a baking sheet with parchment paper.
5. Using a 1/4 measuring cup, scoop out batter onto the prepared baking sheet.
6. Bake for 20-25 minutes, depending on your desired doughy consistency.