Cross-Country Chili by USSA Chef Allen Tran
Cook Time:
25
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 8 grams |
|---|---|
| Total Carbohydrates | 30 grams |
| Sugars | 9.5 grams |
| Protein | 25 grams |
Ingredients
- 1 cup Almond Breeze Unsweetened Original Almondmilk
- 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
Directions
- 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
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
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
Cook chili on medium-low or medium for another 20-30 minutes or until sweet potatoes are fork tender.
- 5
Serve with fresh bread or cornbread, plain Greek yogurt, fresh avocado, and chopped cilantro.
Made with these products:
Courtesy of: USSA Chef Allen Tran
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