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Lean Beef and Sweet Potato Chili with Cilantro
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 medium sweet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium beef broth
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Transfer the browned beef to the slow cooker.
  • Add the sweet potatoes, onion, garlic, diced tomatoes, black beans, chili powder, cumin, salt, black pepper, and beef broth to the slow cooker.
  • Stir everything together until evenly combined.
  • Cover and cook on low for 6 to 7 hours, or until the sweet potatoes are tender.
  • Ladle into bowls and top each serving with chopped fresh cilantro.

Notes

Mash a few sweet potato pieces right in the slow cooker before serving if you want a thicker texture. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth to loosen them. Skip the beans and add extra sweet potato if you prefer a lower-carb version.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet