Name: Healthy Braised Beef Chilli with Sweet Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 lbs lean beef chuck roast, trimmed of excess fat and cut into 1-inch cubes; 1 tbsp olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 can (14.5 oz) diced tomatoes, low-sodium; 2 cups low-sodium beef broth; 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1 can (15 oz) black beans, drained and rinsed

Heat the olive oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry with a paper towel and season lightly with salt and pepper.

Sear the beef in batches to avoid crowding the pan, cooking until a brown crust forms on all sides, about 5 to 6 minutes per batch. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium, then add the diced onion, bell pepper, and garlic to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are soft and translucent.

Stir in the chili powder, ground cumin, and smoked paprika, coating the vegetables and letting the spices toast until highly fragrant, about 1 minute.

Pour in the diced tomatoes and beef broth, using a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot.

Return the beef and any accumulated juices to the pot, bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for 60 minutes.

Stir in the cubed sweet potatoes and black beans, cover again, and continue to simmer for an additional 25 to 30 minutes, or until the sweet potatoes and beef are completely tender.

Ladle the hot chilli into bowls and garnish with a dollop of Greek yogurt and a sprinkle of fresh cilantro for a fresh, healthy finish.