• 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.

If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.