BEEFY SWEET POTATO CHILI
There's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. -Jonell Tempero, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.
Nutrition Facts : Calories 471 calories, Fat 22g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 956mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 36g protein.
INSTANT POT BEEF AND SWEET POTATO CHILI
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.
Provided by Molly Baz
Categories Chili Instant Pot Onion Bacon Ground Beef Garlic Cumin Paprika Stock Sweet Potato/Yam Bean Sour Cream Cilantro Cheddar Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Finely chop onions. Set aside 1/2 cup for serving.
- Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
- Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
- Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
- Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
BEEF AND POTATO CHILI
This dish uses the recipe for "Ground Beef and Potatoes (Oh so simple)" on this website as its base. I added veggies and spice to make it a meal. It's comfort food, but a tad healthier than some comfort foods.
Provided by cathianne
Categories One Dish Meal
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil, garlic, and pepper flakes over medium-high heat.
- Add potatoes, bell pepper, and onion. Sprinkle chili powder over vegetables. Cook until potatoes are almost soft and starting to turn translucent (about 12 minutes).
- Add ground beef. Using the leanest ground beef will mean that you can cook everything together because you won't have to drain the beef. It saves time and tastes richer. Chop up the beef as it's cooking so that it is crumbly. Cook until it is mostly brown. You may want to add more chili powder at this point.
- Add tomatoes and turn down heat slightly. Allow them to become soft. I like to gently mash them with a potato masher at this point. Let the whole mixture simmer for about 10 minutes.
- Serve with corn bread. I like to get the corn bread (which takes 20 minutes) in the over right before I add the ground beef. Everything is done at about the same time.
Nutrition Facts : Calories 501.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 70.3, Sodium 106.9, Carbohydrate 64.8, Fiber 9.1, Sugar 5.7, Protein 32.3
SWEET POTATO CHILI
A delectable, southern winter dish that warms the heart and fills the tummy! Garnish with chopped avocado if desired.
Provided by salt&light
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
- Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 32.5 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 7.3 g, Protein 16 g, SaturatedFat 2.4 g, Sodium 620.9 mg, Sugar 8.8 g
SWEET POTATO AND BEEF CHILI RECIPE - (4/5)
Provided by á-7571
Number Of Ingredients 17
Steps:
- Season the ground beef with salt and pepper. Create a spice mixture by tossing coriander, cumin, paprika, and chili powder together. Set these aside. Heat a Dutch oven (bigger than 5 quarts) over medium-high heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add onions with a generous dash of salt. Saute until softened, ~3 minutes. Next add in ground beef with half the spice mixture and diced tomatoes. Brown and break up with a wooden spoon, 3 to 5 minutes. If there is a lot of grease, drain from the pot. Add in sweet potatoes, chicken stock, and remainder of spices. Cover and bring to a boil. Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened. While soup is cooking, cube avocados and chop cilantro. Turn off heat and add in a squeeze of lime juice.Season to taste with salt and pepper. Top with avocado and cilantro when serving. Nutrition Information Serves: 4 | Serving Size: 2 cups Per serving: Calories: 467; Total Fat: 22g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Cholesterol: 80mg; Sodium: 913mg; Carbohydrate: 45g; Dietary Fiber: 12g; Sugar: 12g; Protein 36g Nutrition Bonus: Potassium: 1300mg; Iron: 9%; Vitamin A: 105%; Vitamin C: 12%; Calcium: 5%
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
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