Recipe: Black bean sweet potato chili

Whether you're managing gestational or type 2 diabetes, maintaining a diet that balances blood sugar is essential. This recipe offers a nourishing meal, packed with lean protein and fiber, to help regulate digestion and prevent spikes in blood sugar. 

Black bean sweet potato chili 

Yield  

4 servings  

Ingredients 

1 lb lean ground beef (93% lean or higher) 

2 medium sweet potatoes, diced with peels on 1 small white onion, diced 

1 green bell pepper, diced 

1 jalapeño pepper seeded and diced (optional) 2 tablespoons of olive or other cooking oil 

2 tablespoons chili powder 

1 tablespoon cumin 

2 teaspoons garlic powder 

Salt and pepper to taste 

1 box (32 ounces) of low sodium beef stock 

2 cans black beans, drained and rinsed 

1 can no-sat-added diced tomatoes 

Instructions 

1. Cook beef in a skillet over medium heat then rinse in hot water and drain in a colander 

2. While the beef cooks, dice the sweet potatoes, onion, and pepper(s) 

3. Heat oil in a large pot with a lid over medium heat 

4. Cook veggies in the oil for about 5 minutes, stirring frequently 

5. Add the chili powder, cumin, garlic powder, salt and pepper and stir well to coat the veggies 

6. Add the box of beef stock and the drained beef 

7. Bring to a boil, then cover and simmer for 10-15 minutes or until the potatoes are soft 

8. Add the beans and tomatoes then cook for 5 more minutes or until everything is heated through 

9. If desired, serve with a lime wedge