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–+ servings
hearty chili with vegetables

Cowboy Chili with Sweet Potato and Kale

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion diced
  • 2 clove garlic minced
  • 2 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large sweet potato peeled and cubed
  • 1 can diced tomatoes 14-ounce
  • 1 can black beans 14-ounce, drained and rinsed
  • 4 cup chicken broth
  • 2 cup kale chopped
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add ground beef and cook until browned, breaking it apart with a wooden spoon.
  • Stir in diced onion and cook until translucent.
  • Add garlic, cumin, chili powder, smoked paprika, salt, and pepper, then cook for 1 minute.
  • Mix in sweet potato cubes and cook for 5 minutes.
  • Pour in diced tomatoes, black beans, and chicken broth, then bring to a boil.
  • Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are tender.
  • Stir in kale and lime juice, cooking for 5 more minutes until kale is wilted.
  • Remove from heat and let chili rest for 5 minutes.
  • Garnish with fresh cilantro before serving.

Notes

For added flavor, consider roasting the sweet potatoes before adding them to the chili. You can also customize the spice level by adjusting the amount of chili powder to your taste. If you prefer a thicker chili, mash some of the sweet potatoes against the side of the pot. Serve with cornbread or over rice for a hearty meal.
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