It’s a bird! It’s a plane! NO…IT’S SUPER CHILI!!!!! 💪🏻🌶🥬

Yields 4-6

Ingredients:

• 1 lb lean ground beef (90-10 or 93-7)
• 1 large yellow or white onion
• 4 cloves garlic
• 2 (28 oz) can crushed tomatoes (no sugar added)
• 1 bundle kale
• 1 small pkg mushrooms (white or baby bella)
• 2 bell peppers (red or yellow)
• 1 lb sweet potato cubes (about 2 large sweet potatoes)
• 2 tablespoons Chili powder + more to taste
• 2 tablespoons paprika + more to taste
• 1 tablespoon cumin + more to taste
• 2 tsp garlic powder + more to taste
• 2 tsp onion powder + more to taste
• Juice of ½ lemon
• Salt & pepper to taste
• Garnish options:
• Avocado
• Fresh or pickled jalapéno
• Green onion
• Cheddar Cheese
• Sour Cream

Directions:

• Heat about 2 tbsp EVOO in a heavy-bottomed pot over
• medium heat.
• Chop onion and mince garlic.
• Add onion and garlic to the pot and let sweat for 5-10 min, till onion is translucent.
• Meanwhile, wash and chop additional veggies (mushrooms, sweet potato, bell pepper and kale).
• Add ground beef and cook till completely browned.
• Add seasonings, mushrooms, bell pepper, sweet potatoes and crushed tomatoes.
• Mix and bring to a boil.
• Continue to boil for 10 min, then reduce heat.
• Let simmer for 20-30 min, until sweet potatoes are tender, stirring occasionally to prevent burning on the bottom.
• When nearly ready to serve, add kale and lemon juice.
• Stir and let kale wilt to a bright green color.
• Taste and add additional seasoning if needed.
• Remove from heat, serve & garnish!