Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g) (80/20 blend recommended for flavor)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 large sweet potato, peeled and cubed (approx. 2 cups)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 (15-ounce) can corn, drained (425g) (or 1 1/2 cups frozen corn)
  • 1 (14.5-ounce) can diced tomatoes, undrained (410g)
  • 1 cup beef broth (240 ml)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • Optional garnishes: chopped fresh cilantro, avocado slices, sour cream, shredded cheddar cheese

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and garlic to the skillet and cook until softened, about 3-5 minutes.
  3. Add bell pepper, jalapeño (if using), sweet potato, chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the skillet. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
  4. Stir in black beans, corn, diced tomatoes (with their juice), and beef broth. Bring to a simmer.
  5. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking. Sweet potato should be easily pierced with a fork.
  6. Remove from heat. Garnish with chopped cilantro, avocado slices, sour cream, and/or shredded cheddar cheese (if desired). Serve hot.