1 pound 95% lean Ground Beef

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

3 cloves Garlic, minced

1 medium Red Onion (approx. 2.5″ diameter), diced

1-1/4 pounds Sweet Potato, peeled and cubed

2 teaspoons Coriander

1-1/2 teaspoons Cumin

1/2 teaspoon Paprika

1/4 teaspoon Chili Powder

1 tablespoon cooking Oil

1 can (14.5 ounces) Dice Tomatoes, drained

2-1/4 cups fat free, low sodium Chicken Stock

2 medium avocados, cubed

1/2 cup Cilantro, chopped

1/2 Lime, juiced

 

Season the ground beef with salt and pepper. Create a spice mixture by tossing coriander, cumin, paprika, and chili powder together. Set these aside.

 

Heat a Dutch oven (bigger than 5 quarts) over medium-high heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add onions with a generous dash of salt. Saute until softened. Add in ground beef with half the spice mixture and diced tomatoes. Brown and break up with a wooden spoon, 3 to 5 minutes. Drain grease from the pot.

 

Add in sweet potatoes, chicken stock, and remainder of spices. Cover and bring to a boil. Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened.

Cube avocados and chop cilantro. Turn off heat and add in a squeeze of lime juice. Season to taste with salt and pepper. Top with avocado and cilantro when serving.

 

Serves:  4 |  Serving Size: 2 cups: Calories: 489; Total Fat: 21g; Saturated Fat: 4g; Monounsaturated Fat: 12g; Cholesterol: 69mg; Sodium: 954mg; Carbohydrate: 44g; Fiber: 12g; Sugar: 11g; Protein 30g: Potassium: 1583mg; Iron: 28%; Vitamin A: 425%; Vitamin C: 49%; Calcium: 21%