Sweet Potato Chili
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.
These blogs were written by various members of the CHI Health care teams.