Try this Chipotle Chili with Sweet Potato recipe, or contribute your own.
Suggest a better description1. Wash the sweet potato, poke holes in it with a fork, then place it in a microwaveable safe bowl. Cook in the microwave for 8 to 10 minutes or until it is soft. Flip the sweet potato every 4 minutes.
2. Spray a nonstick skillet with olive oil and set it on medium heat. Toss in bell pepper and onion and cook for 3 to 5 minutes, until the edges are seared and the onion is caramelized.
3. Add ground beef and chop it up in the skillet. Brown the meat for 3 minutes, then add chili seasoning and chipotle in adobo.
4. Chop, mix and cook everything together for another 2 minutes, then add the crushed tomatoes and beef broth. Bring it to a simmer.
5. Add in the flesh of the cooked sweet potato – as a thickener and to balance out the spiciness of the chipotle – and mix everything to together. Cover and cook for 15-20 minutes on a low heat.
Tip - If needed, add in more tablespoons of beef broth if you prefer your chili to be less thick.
6. Serve and enjoy immediately with greek yogurt and garnish.
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Serving Size: 1 (1368g) | ||
Recipe Makes: 1 | ||
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Calories: 40 | ||
Calories from Fat: 40 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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