Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
61th pctl
More protein than 61% of 1,366 meals
Protein density
4.8g /100cal
Leaner than 52% of meals
vs Beef average
5% lighter
This890
Avg933
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Milk
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 scallions
1 sweet potato
10 oz pkg grass-fed ground beef
¼ oz taco seasoning
¼ oz chipotle chili powder
15 oz can kidney beans
2 (1 oz) sour cream Milk
How to make it
1
Prep ingredients. Trim ends from scallions, then thinly slice, keeping dark greens separate. Finely chop ½ tablespoon garlic. Scrub sweet potato, then cut into ¼-inch pieces.
2
BEEF VARIATION. Heat 2 tablespoons oil in a large pot over high until shimmering. Add ground beef in large clumps and season with salt and pepper. Cook, without stirring, until well browned on the bottom, 3–5 minutes. Break up into smaller pieces.
3
Cook aromatics. To pot with beef, add scallion whites and light greens, chopped garlic, taco seasoning, and ¼ teaspoon chipotle chili powder (use less for a milder chili, or omit if no spice is desired). Cook, stirring frequently, until fragrant and scallions and garlic are softened, about 1 minute (reduce heat if garlic is browning too quickly).
4
Simmer chili. To same pot with beef, add sweet potatoes, beans and their liquid, 1½ cups water, and ½ tablespoon salt. Bring to a simmer over high; partially cover with a lid or foil. Reduce heat to medium; cook, stirring occasionally, until beef is cooked through and sweet potatoes are softened, 15–20 minutes.
5
Finish & serve. Using a slotted spoon, transfer ¼ cup of the chili to a small bowl; roughly mash with a fork. Stir back into pot with remaining chili to thicken slightly. Add 1 teaspoon vinegar and season to taste with salt and pepper. Serve beef and sweet potato chili topped with scallion dark greens and a dollop of sour cream. Enjoy!
6
Take it to the next level. We're big cheese and carb lovers here at Dinnerly, so go the extra mile and serve this chili with shredded cheddar sprinkled over top and a slice of thick bread to soak up all the juices.
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Values are per serving, as published by the meal provider. Saturated fat and sugars are not reported by this provider and oils, salt & pepper added at home are not included.
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Be the first to rate this meal ↓ Opening I tracked my meal delivery spending through three summers. The pattern’s embarrassing: June hits, I promise myself I’ll meal prep and eat clean, then by July I’m ordering Chipotle at 9 PM because it’s 95 degrees and I can’t face turning on the stove. August? Full...
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Be the first to rate this meal ↓ Opening I tracked my mom’s Uber Eats spending for a month. $387. That number made me physically uncomfortable. She’s not ordering fancy stuff. just dinner because she’s exhausted after work and the idea of chopping vegetables sounds like a personal attack. The delivery apps know this. They...
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