Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, for topping
- 1/4 cup sour cream, for topping
- 2 tablespoons sliced green onions, for topping
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat and set aside.
- In the same pot, sauté diced onion until softened (5–7 minutes), then add minced garlic and cook for 1 additional minute.
- Return the cooked beef to the pot. Stir in diced sweet potatoes, diced tomatoes, kidney beans, tomato sauce, beef broth, chili powder, ground cumin, oregano, cayenne pepper, salt, and black pepper.
- Bring to a boil; then reduce heat to low. Cover and simmer for 30–40 minutes until sweet potatoes are tender.
- Serve hot in bowls topped with shredded cheddar cheese, sour cream, and sliced green onions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 335
- Sugar: 6g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 70mg