Harvest Chili
downloadEmail This Post

Harvest Chili

Prep: 20 minutes
Cook: 45 minutes • Serves: 8

1 tablespoon vegetable oil
1-1/2 pounds ground beef
1 green bell pepper, chopped
1 large yellow onion, diced
2 tablespoons chopped garlic
1 large sweet potato, peeled and chopped
2 tablespoons chili powder
1 tablespoon pumpkin pie spice
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon Domino® Granulated Sugar
1 can (28 ounces) diced tomatoes
1 can (16 ounces) chili beans
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) tomato sauce
Sargento® Shredded Cheddar Cheese and sour cream for garnish (optional)

1.In large saucepot, heat oil over medium-high heat. Add beef and cook 5 minutes or until browned, breaking up meat with back of wooden spoon.

2.Reduce heat to medium. Add pepper, onion and garlic; cook 5 minutes or until onion is translucent. Stir in potato, chili powder, pumpkin pie spice, oregano, cumin, salt and sugar; cook 1 minute. Stir in tomatoes with their juice, beans and tomato sauce.

3.Bring to boil; reduce heat to medium-low and simmer 30 minutes or until potatoes are tender, stirring occasionally. Makes about 13-1/2 cups. Serve with cheese and sour cream, if desired.

Approximate nutritional values per serving:
380 Calories, 16g Fat (5g Saturated), 58mg Cholesterol,
1362mg Sodium, 34g Carbohydrates, 10g Fiber, 26g Protein