We're giving chili night an upgrade with Mexican-seasoned sweet potatoes, smoky beef and hearty beans! A dollop of sour cream and a sprinkle of cheese finish each bowl with a fresh and creamy touch.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
2 unit(s)
Sweet Potato
1 unit(s)
Beef Broth Concentrate
3 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Mexican Seasoning
1 unit(s)
Black Beans
7 g
Cilantro
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 425ËšF.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, drain beans, reserving canning liquid. Rinse beans.Roughly chop cilantro.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef, remaining Mexican Seasoning and Tex-Mex paste. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with pepper.
Add broth concentrate, beans, crushed tomatoes and 1/2 cup (1 cup) canning liquid. (TIP: Use less liquid if you prefer a thicker chili!)Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-9 min. Season with salt and pepper, to taste.
Stir sweet potatoes into chili. Divide chili between bowls. Top with cheese and cilantro. Dollop sour cream over top.