Beefy Sweet Potato Chili

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 lbs. ground beef
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 2 cans (14.5 oz. each) chicken broth
  • 14.5 oz. can diced tomatoes, undrained
  • 2 tbsp. chili powder
  • 2 tbsp. tomato paste
  • 3/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 16 oz. can kidney beans, rinsed and drained
  • 2 tbsp. butter

Directions

  1. Place potatoes in a greased 15×10×1-in. baking pan. Bake, uncovered, at 400 until tender, stirring once, 20-25 minutes.

  2. Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender; drain.

  3. Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, beans and butter; heat through.

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