Sweet Potato & Ground Beef Chili with Avocado Crema

Name: Sweet Potato & Ground Beef Chili with Avocado Crema
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 1.5 pound ground beef (lean); 1 yellow onion (large, diced); 2 green bell peppers (diced); 4 clove garlic (minced); 2 tablespoon chili powder; 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper; 1 can crushed tomatoes (28 ounce, unsweetened); 3 cup beef broth; 2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 avocados (ripe); 0.25 cup full-fat coconut milk (full-fat); 2 tablespoon lime juice; 0.25 cup fresh cilantro (chopped)

A robust and comforting chili featuring lean ground beef, sweet potato chunks, and aromatic spices, topped with a creamy and fresh avocado crema.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Medium
Cost: $4.47/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
High-Protein
High-Fiber
Whole30

Ingredients

2 tablespoon olive oil
1.5 pound ground beef (lean)
1 yellow onion (large, diced)
2 green bell peppers (diced)
4 clove garlic (minced)
2 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1 can crushed tomatoes (28 ounce, unsweetened)
3 cup beef broth
2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes)
1 teaspoon salt
0.5 teaspoon black pepper
2 avocados (ripe)
0.25 cup full-fat coconut milk (full-fat)
2 tablespoon lime juice
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and set beef aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the yellow onion and green bell pepper and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Return the browned ground beef to the pot. Stir in the crushed tomatoes, beef broth, sweet potato, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender.
While the chili simmers, prepare the avocado crema. In a food processor or blender, combine the avocados, compliant full-fat coconut milk, fresh lime juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Blend until smooth and creamy.
Taste the chili and adjust seasonings as needed. Ladle the chili into bowls, top with a dollop of avocado crema, and sprinkle with fresh cilantro if desired.

Notes

For a thicker chili, simmer uncovered for the last 15-20 minutes. Adjust the cayenne pepper to control the spice level.

Nutrition (per serving)

Calories: 542
Protein: 25.4 g
Carbohydrates: 29.7 g
Fat: 38.4 g
Fiber: 8.1 g
Sodium: 1303 mg
Saturated Fat: 12.1 g
Sugar: 11.7 g
Cholesterol: 80 mg