Hearty Bison and Black Bean Chili
with Mexican-Spiced Sweet Potato
We're giving chili night an upgrade so that you can spend more time watching the game! Tonight’s chili is full of Mexican-seasoned sweet potato, smoky meat and hearty beans. A dollop of sour cream and a sprinkle of cheese finishes 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.
Ingredients
250 g
Lean Ground Bison
340 g
Sweet Potato
1 unit
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
3 tbsp
Sour Cream
(Contains Milk)
370 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
370 mL
Black Beans
7 g
Cilantro
¼ tsp
Chipotle Powder
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) 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.
While sweet potatoes roast, drain beans, reserving liquid, then rinse beans. Roughly chop cilantro.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bison, remaining Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base. Cook, stirring often, until bison is coated, 1 min. Season with salt and pepper.
Add broth concentrate, beans, crushed tomatoes and 1/2 cup reserved bean liquid (dbl for 4 ppl). Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-7 min. Season with salt and pepper.
Stir Mexican-spiced sweet potatoes into chili. Divide chili between bowls. Top with cheese and cilantro. Dollop sour cream over top.
