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1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and red bell pepper and cook for 5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
1 tbsp Olive oil,
1 piece Yellow onion, diced,
1 piece Red bell pepper, diced,
4 clove Garlic, minced
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2. Add the ground beef, salt and black pepper. Break the meat up and cook for 6 to 8 minutes until well browned, with no pink remaining.
1.5 lb Lean ground beef (90/10),
1.5 tsp Salt,
0.5 tsp Black pepper
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3. Stir in the chili powder, cumin, smoked paprika, cinnamon, oregano and tomato paste. Cook for 1 to 2 minutes, stirring constantly, to toast the spices and caramelize the paste.
2 tbsp Chili powder,
2 tsp Ground cumin,
2 tsp Smoked paprika,
0.5 tsp Ground cinnamon,
1 tsp Dried oregano,
2 tbsp Tomato paste
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4. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the sweet potatoes, black beans and kidney beans and stir to combine.
1 can Crushed tomatoes,
1.5 cup Beef broth,
2 piece Sweet potatoes, peeled and cut into 1.5 cm cubes,
1 can Black beans, drained and rinsed,
1 can Kidney beans, drained and rinsed
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5. Bring to a boil, then reduce the heat to low, cover partially and simmer for 30 to 35 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. Add a splash more broth if it becomes too thick.
1.5 cup Beef broth
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6. Stir in the lime juice and taste, adjusting the salt as needed. Ladle into bowls, top each with a dollop of Greek yogurt and garnish with fresh cilantro.
1.5 tsp Salt,
1 piece Lime, juiced,
0.8 cup Plain Greek yogurt,
0.2 cup Fresh cilantro (garnish)
