Categories: Soup

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 lbs. ground beef
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 4 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 2 cans (14.5 oz. each) chicken broth
• 14.5 oz. can diced tomatoes, undrained
• 2 tbsp. chili powder
• 2 tbsp. tomato paste
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 16 oz. can kidney beans, rinsed and drained
• 2 tbsp. butter

Directions

1. Place potatoes in a greased 15×10×1-in. baking pan. Bake, uncovered, at 400 until tender, stirring once, 20-25 minutes.

2. Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender; drain.

3. Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, beans and butter; heat through.

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