Beef & Bean Sweet Potato Chili
Easy, healthy dinner & meal prep!
Servings: 8 Servings
Special Equipment
- 1 large pot
Ingredients
- 1 Pound Ground beef
- 2 each Medium-sized sweet potatoes, small diced
- 1/2 Each White or yellow Onion, small diced
- 3-4 Each Garlic cloves, minced optional
- 2 Each Green and/or Red bell pepper, diced
- 2 Each Zucchini
- 1 Can Tomato sauce 15 ounce can
- 1 Can Black Beans, drained and rinsed 15 ounce can
- 1 Can Corn, drained 15 ounce can
- 1 Quart Broth or stock (Vegetable, beef or chicken) About 4 cups
- 2 tsp Cumin
- 1 tsp Coriander (optional)
- 1 Tbsp Oregano, dried
- 1 Each Bay leaf (optional)
- 4 Tbsp Oil
- Salt & pepper
- Green onions, shredded cheese and sour cream, if desired Garnish
Instructions
- Heat a pot on medium-high heat and add the oil.
- Saute the onion and bell peppers until lightly browned, season with salt and pepper.
- Add in the garlic, cumin, coriander, stirring occasionally for 1 more minute.
- Add in the beef and break apart with a spatula or large spoon, cook for a few minutes. Season with salt and pepper again.
- Add in the tomato sauce, broth or stock, beans, sweet potato, oregano and bay leaf. Fill the rest with water to cover if needed. Bring up to a boil, stirring occasionally.
- Once it’s boiling, then turn down to a simmer and cook approximately 20-30 minutes.
- Add in the zucchini the last 5-10 minutes. Cook just until the sweet potatoes are soft and zucchini is slightly cooked.
- Taste and adjust seasonings if needed.
- Top with green onions, cheese & sour cream if desired. Place in glass meal prep containers to help cool it down faster before refrigerating.
Notes
Suggestions:
- Once it’s ready, spoon into glass meal prep containers to cool down quicker before placing it in the fridge.
- Switch out the black beans for your favorite bean.
- Enjoy for up to 7 days in the fridge or 3 months in the freezer.