Rating: 4.17 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This classic chili recipe features beef, beans and shredded sweet potatoes for a nutritional boost. The sweet potato blends into the chili so well that even picky eaters will gobble it up.

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Credit: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook, stirring often, until starting to soften, 3 to 5 minutes. Add beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in chili powder, cumin, coriander, salt and cayenne; cook, stirring, until fragrant, about 1 minute. Stir in water and sweet potato. Bring to a simmer and cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, until the sweet potato is softened and beginning to break down, 6 to 8 minutes. Add beans, crushed tomatoes and diced tomatoes; return to a simmer and cook, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the sweet potato starts to melt into the chili, 15 to 20 minutes. Serve topped with cheese and scallions.

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Tip

Check the label to be sure you are buying lean ground meat. Anything labeled 90%-lean or higher is considered a healthy choice.

To make ahead

Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Nutrition Facts

358 calories; protein 23.1g; carbohydrates 34.6g; dietary fiber 11.1g; sugars 8.9g; fat 15.2g; saturated fat 5.4g; cholesterol 51.3mg; vitamin a iu 7099.9IU; vitamin c 24.3mg; folate 82.1mcg; calcium 209.9mg; iron 5.1mg; magnesium 80.6mg; potassium 1001.7mg; sodium 732.8mg; thiamin 0.6mg.

1 starch, 1 vegetable, 3 lean meat, 1 fat

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