ngredients
Ingredient Checklist
2 tablespoons canola oil
1 large onion, finely chopped
4 cloves garlic, minced
1 pound lean (90% or leaner) ground beef (see Tip)
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
2 cups water
1 large sweet potato, peeled and shredded
2 15-ounce cans kidney beans, rinsed
1 28-ounce can crushed tomatoes
1 15-ounce can diced tomatoes, preferably petite diced
1 cup shredded extra-sharp Cheddar cheese
2 scallions, sliced
Directions Instructions Checklist
Step 1
Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook, stirring often, until starting to soften, 3 to 5 minutes. Add beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in chili powder, cumin, coriander, salt and cayenne; cook, stirring, until fragrant, about 1 minute. Stir in water and sweet potato. Bring to a simmer and cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, until the sweet potato is softened and beginning to break down, 6 to 8 minutes. Add beans, crushed tomatoes and diced tomatoes; return to a simmer and cook, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the sweet potato starts to melt into the chili, 15 to 20 minutes. Serve topped with cheese and scallions.
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