Smoky Chipotle Beef & Sweet Potato Chili
What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
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
Recorded allergens: Milk. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 890 |
|---|---|
| Protein | 43.0g |
| Carbohydrate | 73.0g |
| Total fat | 48.0g |
| Dietary fiber | Not reported |
| Sodium | Not reported |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 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.
Open the saved step photo ↗Step 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.
Open the saved step photo ↗Step 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).
Open the saved step photo ↗Step 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.
Open the saved step photo ↗Step 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!
Open the saved step photo ↗Step 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.
Open the saved step photo ↗
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Complete meal details
About Dinnerly
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
- 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
