One-Pot Beef, Sweet Potato & Bean Chili
Fall calls for hearty, warming meals, but that doesn’t mean they have to lack flavor. This quick and easy chili is made in one pot and requires very little prep. With plenty of garlic, ground beef, tender sweet potatoes, and black beans, it’s filling for a cool evening. Serve up a bowl and top it with fresh cilantro and Durant Jalapeño Fused Olive Oil for a pop of vibrant flavor. Recipe courtesy of Molly Allen.
- 1 tbsp Olive oil
- 5 cloves Garlic, minced
- ½ lb Lean ground beef
- 1 large Sweet potato, peeled and cut into cubes
- 1 can Black beans (15 oz can)
- 1 can Kidney beans (15 oz can)
- 1 can Crushed tomatoes (15 oz can)
- 1½ cups Vegetable broth, low sodium
- 1 tbsp Chili powder
- 3 tsp Salt, to taste
- 1 tsp Black pepper, ground
- Durant Garlic Fused Olive Oil
- Cilantro, minced for garnish
- In a large stock pot or Dutch oven, add the olive oil and minced garlic. Heat on medium-high and cook the garlic until golden.
- Add in the ground beef and sweet potatoes. Cook until beef is browned, breaking it apart with a wooden spoon while cooking.
- Add in the beans, crushed tomatoes, vegetable broth, chili powder, salt, and pepper and stir well.
- Bring the mixture to a boil for 5 minutes and reduce to medium heat. Simmer for 30 minutes, stirring occasionally.
- Serve chili with a dollop of sour cream, drizzle with Durant Garlic Fused Olive Oil, and sprinkle minced cilantro on top.
- Enjoy!
