Beef & Sweet Potato Chili

 
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Beef & Sweet Potato Chili

I am pleased to share a recipe from my Premier 31 Day Healthy Eating Guide. Beef and sweet potato chili is a fall mainstay in my house. It’s a hearty and satisfying meal. It’s great for sunday’s watching football or a cozy dinner in. This is quick and easy to put together. You can serve it by itself or over a bowl of rice or quinoa.

Makes 4 servings

Per serving:

Protein (g) 24.46

Carbs (g) 43.43

Fat (g) 21.10

Calories: 440.41

If making substitutions, macros and calorie counts vary.

Can substitute ground turkey or chicken

To make this recipe vegan: replace beef with 1 can of black beans & 1 can of pinto beans

Beef & Sweet Potato Chili

Ingredients:

2 tbsp olive oil

1 cup onion, diced

1 tbsp cayenne pepper

1 tsp cumin

1 tsp garlic powder

1 lb ground beef, extra lean

4 cups diced tomatoes

1 tsp oregano

1 bay leaf

3 cups sweet potatoes, diced

1/2 cup mushrooms, sliced

1 cup carrots, sliced

1 cup zucchini, diced

2 cup red pepper, diced cups kale leaves, chopped

3 dashes salt & pepper

Directions:

1. Heat olive oil in a large soup pot.

2. Add diced onion and cook until translucent.

3. Add beef and spices. Cook until beef is brown.

4. Add diced tomatoes, and add an additional can of water to the pot.

5. Add sweet potato, mushrooms, carrots, and rest of spices.

6. Lower heat and simmer for about 40 minutes, stirring occasionally.

7. Add zucchini and red pepper. Cook for another 20 minutes.

8. Add kale, salt, and pepper and cook for 10 more minutes.

9. Remove bay leaf. Serve and enjoy!

HI, I’M LAURA, A NUTRITIONIST, AUTHOR, BLOGGER & FOUNDER OF LA VILLA SKINCARE

START HERE ⟶


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