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(s)
Beef Broth Concentrate
1 unit(s)
Sour Cream
3 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mexican Seasoning
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Black Beans
1 unit(s)
Pepper
0.125 tsp
Cilantro
7 g
Cheddar Cheese, shredded
0.25 cup
Ginger-Garlic Puree
1 tbsp
Before starting, preheat the oven to 425˚F.Wash and dry all produce. 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. Rinse beans.Roughly chop cilantro.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef, remaining Mexican Seasoning and Tex-Mex paste. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 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 and cilantro. Dollop sour cream over top.
830
kcal
Calories
35
g
Fat
13
g
Saturated Fat
87
g
Carbohydrate
23
g
Sugar
17
g
Dietary Fiber
45
g
Protein
96
mg
Cholesterol
2420
mg
Sodium
