Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 lb sweet potatoes
  • 2 avocados
  • 1 small bunch cilantro

• STEP 2

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

  • 1 medium red onion

• STEP 3

  Preheat a medium saucepan over medium heat.

• STEP 4

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

  • 4 cloves garlic

• STEP 5

  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.

  • 1 ½ lb lean ground beef

• STEP 6

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

• STEP 7

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

• STEP 8

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

• STEP 9

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

  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

• STEP 10

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

  • 2 (14.5 oz) cans diced tomatoes

• STEP 11

  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 small bowl.

• STEP 12

  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.

• STEP 13

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