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Beyond Beef™ & Sweet Potato Chili
with Lime Yogurt & Homemade Tortilla Strips
60 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
This one-pot sweet potato, Beyond Beef™, and black bean chili gets incredible depth of flavor from rich demi-glace and Mexican-style spices like ancho chile powder, cumin, and paprika. A dollop of cooling lime yogurt perfectly balances the dish’s heat.
13 green SmartPoints® per serving
10 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Turkey
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4 Flour Tortillas
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1 15.5-Oz Can Black Beans
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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1 15-Oz Can Crushed Tomatoes
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2 cloves Garlic
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1 Red Onion
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1 Lime
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1 lb Sweet Potatoes
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4 Scallions
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2 Tbsps Vegetable Demi-Glace
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½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Medium dice the sweet potatoes. Halve the lime crosswise. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Start the chili
In a large, high-sided pan (or pot) heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the spice blend. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned.
3
Finish the chili
Add the drained beans, tomatoes, diced sweet potatoes, demi-glace, and 3 cups of water. Season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 30 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the turkey is cooked through. Turn off the heat; stir in the juice of 1 lime half. Taste, then season with salt and pepper if desired.
4
Make the crispy tortilla strips
Meanwhile, place the tortilla strips on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
5
Make the lime yogurt & serve your dish
Meanwhile, in a bowl, combine the yogurt and the juice of the remaining lime half. Season with salt and pepper. Serve the finished chili topped with the lime yogurt, crispy tortilla strips, and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Medium dice the sweet potatoes. Halve the lime crosswise. Evenly stack the tortillas; halve lengthwise, then cut crosswise into 1/2-inch-wide strips.
2
Start the chili
In a large, high-sided pan (or pot) heat 1 tablespoon of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the spice blend. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned.
3
Finish the chili
Add the drained beans, tomatoes, diced sweet potatoes, demi-glace, and 3 cups of water. Season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 30 to 35 minutes, or until the sweet potatoes are tender when pierced with a fork and the turkey is cooked through. Turn off the heat; stir in the juice of 1 lime half. Taste, then season with salt and pepper if desired.
4
Make the crispy tortilla strips
Meanwhile, place the tortilla strips on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
5
Make the lime yogurt & serve your dish
Meanwhile, in a bowl, combine the yogurt and the juice of the remaining lime half. Season with salt and pepper. Serve the finished chili topped with the lime yogurt, crispy tortilla strips, and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs