BEEFY SWEET POTATO CHILI
There's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. -Jonell Tempero, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.
Nutrition Facts : Calories 471 calories, Fat 22g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 956mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 36g protein.
BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SWEET POTATO CHILI
A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.
Provided by salt&light
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
- Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 32.5 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 2.4 g, Sodium 620.9 mg, Sugar 8.8 g
INSTANT POT BEEF AND SWEET POTATO CHILI
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.
Provided by Molly Baz
Categories Chili Instant Pot Onion Bacon Ground Beef Garlic Cumin Paprika Stock Sweet Potato/Yam Bean Sour Cream Cilantro Cheddar Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Finely chop onions. Set aside 1/2 cup for serving.
- Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
- Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
- Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
- Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
CHILI CHEESE STUFFED SWEET POTATO
Stuff sweet potatoes with an easy-to-make beef chili and top with sour cream, Cheddar and scallions.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.
SWEET POTATO CHILI
Wish I could take credit for this one, but it was created by a dear friend. This is one of those things that is really good for you and you just can't get enough of! Simple to make, too.
Provided by SandwichQueen
Categories Yam/Sweet Potato
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Nutrition Facts : Calories 161.1, Fat 0.7, SaturatedFat 0.1, Sodium 173.8, Carbohydrate 31.2, Fiber 8.7, Sugar 3.5, Protein 9
STIR-FRY CHILLI BEEF WITH SWEET POTATO JACKETS
Enjoy this energising supper for a post-exercise pick-me-up. It supplies iron, vitamin C and fibre, plus an impressive five of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6 and bake the sweet potatoes for 45 mins, or until tender. Meanwhile, mix the steak with half each of the garlic and paprika.
- Heat the oil in a non-stick wok and stir-fry the pepper for 1 min until starting to soften. Add the remaining garlic and the cumin seeds, and cook for a few minutes more. Tip in the tomatoes and the remaining paprika, and cook for 10 mins. Add the beans and bouillon, and stir-fry until heated through. Stir in the coriander. Halve the baked potatoes almost all the way through, and put onto plates. Top with the avocado and squeeze over some of the lime wedges, and divide the beans between the plates.
- Return the pan to the heat and cook the steak for 5 mins. You shouldn't need to add any oil if you have a good non-stick pan, and if you don't wash the pan, you'll get some nice charred bits on the steak. The centre of the steak strips should be pink and tender. Pile onto the potatoes with a few coriander leaves, and serve with the remaining lime wedges for squeezing over.
Nutrition Facts : Calories 597 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 24 grams sugar, Fiber 21 grams fiber, Protein 36 grams protein, Sodium 1.02 milligram of sodium
SWEET POTATO CHILI
Sweet potatoes are an unusual yet delicious addition to this chili and as a bonus you get more orange veggies into your diet! The small amount of sausage also keeps the fat content low without a sacrifice in flavour. Sizes and amounts are flexible.
Provided by Boxerwing
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove sausage casings and crumble sausage meat.
- In a large pot, brown sausage meat over medium heat until no pink remains.
- Add onion, garlic, chili powder, oregano, cumin and cayenne (if using) to sausage.
- Cook for 2 minutes.
- Add tomatoes and their juice, beans and sweet potatoes to meat mixture.
- Increase heat to medium high, bring to a boil, stirring often.
- Cover, reduce heat to low and simmer for 30 min.
- or until potatoes are soft.
- Stir occasionally.
- Add sugar and/or salt to adjust taste.
- Serve garnished with cilantro or parsley.
Nutrition Facts : Calories 366.1, Fat 7.2, SaturatedFat 2.2, Cholesterol 11.8, Sodium 335, Carbohydrate 59.3, Fiber 16.1, Sugar 11.1, Protein 19.5
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