FoodWage
SWEET POTATO AND BEEF CHILI
This autumn put a seasonal twist on your traditional beef chili by tossing in some hearty chunks of sweet potato. Cook Smarts’ recipe for sweet potato and beef chili is a great foundation to getting your daily dose of fiber, protein and important vitamins A and C. It makes for a great Friday family meal or makeshift hand-warmer on those chilly autumn nights.
Ingredients for servings
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1 lb 95% lean Ground Beef
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0.5 tsp Salt
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0.25 tsp Black Pepper
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3 Garlic cloves minced
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1 medium Red Onion (approx. 2.5″ diameter), diced
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1.25 lb Sweet Potato peeled and cubed
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2 tsp Coriander
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1.5 tsp Cumin
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0.5 tsp Paprika
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0.25 tsp Chili Powder
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1 tbs oil
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14.5 oz Dice Tomatoes drained
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2.25 c fat free, low sodium Chicken Stock
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2 tsp Coriander
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1.5 tsp Cumin
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0.5 tsp Paprika
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0.25 tsp Chili Powder
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1 tsp cooking Oil
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14.5 oz Dice Tomatoes can, drained
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1 c low sodium Chicken Stock
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2 medium avocados diced
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0.5 c Cilantro chopped
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0.5 Lime
Optional Garnishes hot sauce, sour cream, tortilla chips
Sweet Potato and Beef Chili
Directions
Season the ground beef with salt and pepper.
Create a spice mixture by tossing coriander, cumin, paprika, and chili powder together. Set these aside.
Heat a Dutch oven (bigger than 5 quarts) over medium-high heat.
Add oil and then garlic to heated oil. Once you can smell the garlic, add onions with a generous dash of salt. Saute until softened, ~3 minutes.
Next add in ground beef with half the spice mixture and diced tomatoes.
Brown and break up with a wooden spoon, 3 to 5 minutes.
If there is a lot of grease, drain from the pot.
Add in sweet potatoes, chicken stock, and remainder of spices.
Cover and bring to a boil.
Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened.
While soup is cooking, cube avocados and chop cilantro.
Turn off heat and add in a squeeze of lime juice.Season to taste with salt and pepper.
Top with avocado and cilantro when serving.