This recipe makes 10 servings. Each serving contains 3 g fat, 151 calories, 1 g saturated fat, 0 g trans fat, 9 g protein, 23 g carbohydrates, 7 g fiber, and 99 mg sodium.
1/2 pound lean ground beef
1/2 cup diced onion
1 cup sliced carrots
1 cup sliced celery
1 can (15.5 oz.) reduced sodium dark red kidney beans, drained and rinsed
3 cups (1/2 inch) diced, peeled sweet potato
2 cans (14.5 oz. each) no salt added diced tomatoes, undrained
3 cups water
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
Pepper to taste
In a small skillet, over medium heat, brown the ground beef, stirring to break up pieces, until browned. Using a colander, drain fat and rinse beef with warm water.
In a Dutch oven, or large soup pot, place cooked beef, onions, carrots, celery, beans, sweet potato, undrained diced tomatoes, chili powder, cumin, oregano, pepper, and water. Mix to combine. Bring to a boil, reduce heat and simmer uncovered for 30 to 45 minutes or until sweet potatoes are tender. Stir occasionally. Mixture will thicken. If too thick, add more water to desired consistency.