Sweet Potato ChiliIngredients

½ pound lean ground beef
½ cup diced onion
1 cup sliced carrots
1 cup sliced celery
1 can (15.5 oz.) reduced sodium dark red kidney beans, drained and rinsed
3 cups (1/2 inch) diced, peeled sweet potato
2 cans (14.5 oz. each) no-salt-added, diced tomatoes, undrained
3 cups water
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
Pepper to taste

Preparation

In a small skillet, over medium heat, brown the ground beef, stirring to break up pieces, until browned.  Using a colander, drain fat and rinse beef with warm water. 

In a Dutch oven or large soup pot, place cooked ground beef, onion, carrots, celery, beans, sweet potato, undrained diced tomatoes, chili powder, cumin, oregano, pepper, and water.  Mix to combine.  Bring to a boil, reduce heat and simmer uncovered for 30 to 45 minutes or until sweet potatoes are tender.  Stir occasionally.  Mixture will thicken.  If too thick, add more water to desired consistency. 

Makes 10 servings.

Nutrition Facts

Serving size: 1 cup
Calories per serving: 151
Carbohydrate: 23 grams
Fiber: 7 grams
Fat: 3 grams
Saturated fat: 1 gram
Trans fat: 0
Protein: 9 grams
Sodium: 99 milligrams