with Mexican-Spiced Sweet Potatoes
We're giving chili night an upgrade with Mexican-seasoned sweet potatoes, smoky beef and hearty beans! A dollop of sour cream and a sprinkle of cheese finish each bowl with a fresh and creamy touch.
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Potato
2 unit
Beef Broth Concentrate
1 unit
Sour Cream
1 unit
Crushed Tomatoes
mL
Crushed Tomatoes with Garlic and Onion
1 unit
Mexican Seasoning
2 tbsp
Black Beans
1 unit
Cheddar Cheese, shredded
0.25 cup
Tex-Mex Paste
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
- Meanwhile, drain beans, reserving canning liquid.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add remaining Mexican Seasoning and Tex-Mex paste.
- Cook, stirring often, until fragrant and well combined, 1-2 min.
- Season with pepper.
- Add broth concentrate, beans, crushed tomatoes and 1/2 cup (1 cup) canning liquid. (TIP: Use less liquid if you prefer a thicker chili!)
- Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-9 min.
- Season with salt and pepper, to taste.
- Stir sweet potatoes into chili.
- Divide chili between bowls. Top with cheese.
- Dollop sour cream over top.
880
kcal
Calories
35
g
Fat
13
g
Saturated Fat
98
g
Carbohydrate
19
g
Sugar
22
g
Dietary Fiber
50
g
Protein
100
mg
Cholesterol
2220
mg
Sodium
1
g
Trans Fat
2050
mg
Potassium
400
mg
Calcium
9.5
mg
Iron
