Ingredients
Scale
- 1 lb Lean Ground Beef (90% or 93% lean)
- 2 medium Sweet Potatoes, peeled and cubed into 1/2 inch pieces
- 2 cans (15 oz each) Black Beans, rinsed and drained
- 1 large Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 can (28 oz) Crushed Tomatoes
- 2 cups Beef Broth (low sodium)
- 2 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (optional for heat)
- Salt and Black Pepper to taste
- 1 tbsp Olive Oil
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and red bell pepper. Sauté for about 5 to 6 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the lean ground beef to the pot with the sautéed vegetables. Use a wooden spoon or spatula to break the meat into small crumbles. Cook until the beef is fully browned and no pink remains. Carefully drain any excess fat from the pot to keep the chili lean and healthy.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Let the spices “bloom” in the heat for 1 minute to release their full flavor. Add the cubed sweet potatoes, rinsed black beans, crushed tomatoes, and beef broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 to 35 minutes, or until the sweet potatoes are fork-tender and the liquid has thickened slightly.
- Taste the chili and adjust the salt and pepper as needed. Ladle the hot chili into deep bowls. Garnish with your favorite toppings such as a dollop of Greek yogurt (a great high-protein swap for sour cream), sliced avocado, fresh cilantro, or a sprinkle of shredded cheddar cheese. Serve immediately while hot.
- Cook Time: 1 hour