Cross-Country Chili by USSA Chef Allen Tran

Prep Time



Cook Time





Serves Up To




  • 1 cup Almond Breeze Unsweetened Cashew Almond Blend
  • 1 Tbsp. olive oil
  • 1 1/2 pounds ground beef or meat alternative
  • 1 large onion diced
  • 1 medium green bell pepper diced
  • 1-2 Tbsp. minced garlic (about 4-5 cloves)
  • 2-3 Tbsp. chili powder
  • 2 1/2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. cinnamon
  • 1-2 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes peeled and diced
  • 2 large handfuls fresh kale chopped
  • 1 28oz can diced tomatoes
  • 1 15oz can white beans drained
  • 1 14oz can pumpkin puree
  • 1 6oz can tomato paste


  1. 1

    Heat olive oil in a large pot. Add ground meat or meat alternative and all dry herbs and spices; cook until meat is browned. While meat is cooking, dice onion and bell pepper and mince garlic.

  2. 2

    Add diced onion, pepper, garlic, and tomato paste to meat and cook until onion and pepper are tender. While vegetables are cooking, peel and dice sweet potato into small cubes; microwave diced sweet potatoes for 5 minutes in a microwave safe bowl, set aside. Roughly chop kale, making sure to remove the stems.

  3. 3

    Once peppers and onions are soft and translucent, add all remaining ingredients to the pot: sweet potatoes, kale, canned diced tomatoes, drained beans, pumpkin puree, and Almond Breeze Unsweetened Cashew Almond Blend.

  4. 4

    Cook chili on medium-low or medium for another 20-30 minutes or until sweet potatoes are fork tender.

  5. 5

    Serve with fresh bread or cornbread, plain Greek yogurt, fresh avocado, and chopped cilantro.

Courtesy of: USSA Chef Allen Tran

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