Here’s an easy supper for Super Bowl weekend coming up, or for anytime you’re looking for a comforting winter deal. It’s chili made with sweet potato cubes and cooked in beer. I liked the different flavors and textures of the dish.
A small amount of tomato paste adds richness to the sauce. Any leftover paste can be frozen and used another time.
Open a bag of green salad and serve with the chili.
HELPFUL HINTS
– Ground white meat chicken or turkey can be used instead of ground sirloin.
– Any type of beer can be used.
SHOPPING LIST
– To buy: 3/4 pound ground lean sirloin, 1 can no-salt-added diced tomatoes, 1 small can tomato paste, 1 bottle minced garlic, 1 bottle ground cumin, 1 bottle chili powder, 1 sweet potato, 1 can/bottle beer and 1 package shredded reduced-fat Monterey Jack cheese.
– Staples: canola oil, onion, salt and black peppercorns.
Beer-Spiced Chili
2 cups sweet potato cubes
2 teaspoon canola oil
1 cup sliced onion
3 teaspoons minced garlic
3 teaspoons ground cumin
3 teaspoons chili powder
3/4 pound ground lean sirloin
2 cups no-salt-added diced tomatoes
2 tablespoons tomato paste
1 cup beer
Salt and freshly ground black pepper
2 tablespoons shredded reduced-fat Monterey Jack cheese
Peel sweet potato and cut into 1/4- to 1/2-inch cubes. Set aside. Heat oil in a large saucepan, and add onion, garlic, ground cumin and chili power. Saute 1 minute. Add the meat, and brown on all sides for another minute. Add tomatoes, tomato paste, sweet potato cubes and beer. Bring to a simmer, cover with a lid and cook 15 minutes. The potatoes should be soft. Cook a few more minutes, if needed. Add salt and pepper to taste. Divide between two large bowls, and sprinkle with the cheese.
Yield 2 servings.
Per serving: 636 calories (35% from fat), 24.5 grams fat (8.2 grams saturated, 11.1 grams monounsaturated), 117 milligrams cholesterol, 42.3 grams protein, 54.3 grams carbohydrates, 12.3 grams fiber, 405 milligrams sodium.
– Recipe by Linda Gassenheimer
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Email her at Linda@DinnerInMinutes.com.