Hearty Beef and Black Bean Chili
with Mexican-Spiced Sweet Potatoes- Milk
- Mustard
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 finishes each bowl with a fresh and creamy touch.
250 g
Ground Beef
340 g
Sweet Potato
1 unit
Beef Broth Concentrate
3 tbsp
Sour Cream
()
370 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
370 mL
Black Beans
7 g
Cilantro
¼ cup
Cheddar Cheese, shredded
()
1 tbsp
Ginger-Garlic Puree
()
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 425˚F.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 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.
Meanwhile, 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 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 reserved bean liquid (dbl for 4 ppl). (TIP: Use less liquid if you prefer a heartier 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.
