Name: Sweet Potato & Beef Chili with Avocado
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1.02 kg lean ground beef; 1 ½ medium red onions; 0.681 kg sweet potato; black pepper; chili powder; cumin, ground; salt

Sweet Potato & Beef Chili with AvocadoSweet Potato & Beef Chili with Avocado — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

3 (398 ml) cans diced tomatoes

6 cloves garlic

1.02 kg lean ground beef

1 ½ medium red onions

0.681 kg sweet potato

black pepper

chili powder

cumin, ground

salt

Instructions

Wash and dry the fresh produce.

Peel and small dice the onion; transfer to a small bowl.

Preheat a medium saucepan over medium heat.

While the saucepan warms up, peel and mince the garlic; transfer to a small bowl.

Add the ground beef to the saucepan; cook, breaking apart with a spoon, until crumbly and browned, 3 to 5 minutes. Once done, transfer the beef to a bowl and leave the juices in the saucepan.

Once the beef has been transferred, add the onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.

While the onion cooks, peel and medium dice the sweet potatoes; leave on cutting board.

Add the garlic and sweet potatoes to the saucepan and stir to combine; cook, stirring occasionally, for 2 to 4 minutes.

Return the ground beef to the saucepan; season with chili powder, cumin, salt, and pepper. Stir until fragrant, 15 to 30 seconds.

Add the diced tomatoes to the saucepan and stir to combine. Cook the chili until the sweet potatoes are tender, 5 to 7 minutes.

While the chili cooks, halve the avocados lengthwise and twist to open, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a medium bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Stir half into the chili and transfer the rest to a small bowl.

To serve, spoon the chili into a bowl and garnish with avocado and remaining cilantro. Enjoy!

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