Slow Cooker
Ground Beef-Sweet Potato Chili
Jalapeño Cornbread
Ingredients
- 1 Tbsp olive oil
- ¾ lb lean ground beef
- 1 small organic green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 organic sweet potato, peeled and cut into chunks
- 1 (14.5-oz) can organic fire-roasted diced tomatoes
- 1½ Tbsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add ground beef, bell pepper, onion and garlic; cook 8 to 10 minutes or until beef is browned, stirring to crumble.
- Transfer meat mixture to a 3-or 4-quart slow cooker.
- Stir in sweet potato, tomatoes, chili powder, salt and pepper.
- Cover and cook on LOW 6 hours.
Side Dish Ingredients
- 1¼ cups yellow cornmeal
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ¾ cup milk
- 3 Tbsp olive oil
- 2 jalapeño peppers
Side Dish Instructions
- Preheat oven to 400°F.
- Whisk together cornmeal, flour, baking powder and salt in a large bowl.
- Whisk together egg, milk, and oil in a separate bowl.
- Seed and mince jalapeños (wear gloves or be careful to wash your hands after handling); add to egg mixture.
- Add egg mixture to cornmeal mixture; stir just until dry ingredients are moistened.
- Pour batter into a greased 8-inch square pan.
- Bake 25 minutes or until a toothpick inserted near center comes out clean.
Clean Eating Meal Plan
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