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 finishes each bowl with a fresh and creamy touch.
Allergens
Utensils
Tags
Ground Beef
250 g
Sweet Potato
340 g
Beef Broth Concentrate
1 unit
Sour Cream
3 tbsp
Crushed Tomatoes
370 mL
Mexican Seasoning
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Black Beans
370 mL
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 oil (dbl for 4 ppl) 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 liquid, then rinse beans. Roughly chop cilantro.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 reserved bean liquid (dbl for 4 ppl). (TIP: Use less liquid if you prefer a heartier 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.
770
kcal
Calories
36
g
Fat
13
g
Saturated Fat
70
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
40
g
Protein
85
mg
Cholesterol
1730
mg
Sodium
