No Bean Beef and Sweet Potato Chili
Chili has got to be one of my favorite comfort food. I love the complex flavors and different textures it brings together with a multitude of ingredients and spices. Plus you can make a hundred chilis and still be eating something different each time! This slow-cooker one for instance has quinoa and chicken as the main stars (and it’s so freakin’ delish!!) whereas today’s chili has no beans but beef (or turkey!), sweet potatoes and kale (for the greens, you know!). We could dive into cooking philosophy and ask ourselves “what makes a chili a chili?” in a three-part essay but I’m just not feeling nerdy enough today haha. I just know I love chilis, in whichever forms them come #gimmeallthechilis
SO if you’re feeling cold today, or just need a big bowl of comfort, or just need a pretty-quick-and-healthy dinner, or love to make one meal and have leftovers for the next day (if you’re like me in a two-people household), or [insert any somewhat valid excuse here], well girlfriend… here’s the recipe you’ve been looking for! You are so very welcome.
p.s.: can we talk about how cute these jalapeños are?
Ok, chili => in my face now!
Cal: 200 - Protein: 19.7g - Fat: 6g - Carbs: 18.6g - Fiber: 4.1g - Sugar: 8g
- 1 lb. / 16oz / 470g. lean ground beef (you can also use ground turkey)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, de-seeded, minced
- 1 large sweet potato, peeled, chopped into 1/2 in. pieces (or so)
- 28 oz. / 793g. canned chopped tomatoes
- 1 teaspoon sea salt
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 lime, juiced
- 1 teaspoon tamari or soy sauce (optional)
- 4-5 leaves of kale, de-ribbed and torn into small pieces
- 2-3 scallions, sliced
- Hot sauce, optional - to serve
- Add beef to a large saucepan over medium high heat. Use a spoon to break up the beef into smaller pieces, stirring occasionally, until browned.
- Add onion, garlic, jalapeño, sweet potato, canned tomatoes, salt and spices. Bring mixture to a boil, then simmer and cover. Cook for 30 minutes or until potatoes have softened and are cooked through.
- Remove from the heat. Stir in tamari (if using), lime and kale. Keep stirring until the kale has wilted in the warm chili (about one minute). Serve warm, top with sliced scallions and your favorite hot sauce.