Ingredients
2 medium sweet potatoes, peeled and cubed2 pounds ground beef2 celery ribs, chopped1 large onion, chopped1 medium green pepper, chopped4 garlic cloves, minced1 jalapeno pepper, seeded and minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons chili powder2 tablespoons tomato paste3/4 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 can (16 ounces) kidney beans, rinsed and drained2 tablespoons butter
Preparation
Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes.
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, breaking meat into crumbles; drain.
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 sweet potatoes, beans and butter; heat through.
