Best 2 Sweet Potato And Beef Chili Recipes

INSTANT POT BEEF AND SWEET POTATO CHILI

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.

SWEET POTATO AND BEEF CHILI RECIPE - (4/5)

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%