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Steamed sweet potato with chilli con carne
Steamed sweet potato with chilli con carne

Before you jump to Steamed sweet potato with chilli con carne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Obviously, it’s easy to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to steamed sweet potato with chilli con carne recipe. You can have steamed sweet potato with chilli con carne using 20 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Steamed sweet potato with chilli con carne:
  1. Get 2 pc. sweet potato, medium (approx 2 x 4 inch each)
  2. Prepare 1/2 cup lean ground beef
  3. Get 1 pc. carrot, small, minced
  4. Use 1/4 cup pinto beans (cooked and canned, or refried type)
  5. Provide 2 tbsp olive oil
  6. Take Spices
  7. Get 1 pc. bell pepper, small (red or green), finely chopped
  8. Prepare 1 pc. onion, small, finely chopped
  9. Take 2 cloves garlic
  10. Use 1 tsp salt, adjust according to taste
  11. Take 1/8 tsp ground cumin
  12. Take Sauce
  13. You need 1 tbsp tomato paste
  14. Use 1/8 tsp cayenne or chilli pepper
  15. You need 1/8 cup lemon / lime/ calamansi juice
  16. Provide Dash honey, to taste
  17. Provide 1-2 tbsp water
  18. You need Optional
  19. Use 1/8 tsp anise seed (optional)
  20. You need 2 tbsp shredded mozarella, as garnish (optional)
Instructions to make Steamed sweet potato with chilli con carne:
  1. Drain your cooked pinto beans, and set aside 1/4 cup. Transfer remaining pinto beans on a canister and fill it with water then keep it in fridge for future use. If using canned refried pinto beans just set aside 1/4 cups, and transfer the remaining good stuff on a container and store it in fridge.
  2. Fill large pot with water (about 6-8 cups), set steamer and place washed root crop. Cover with lid. Turn heat to high. Soon as the water boil, turn heat down to medium. Let root crop steam for 30 minutes. NOTE: A. you don't want a burnt pot 🤭, so check water level every 10 minutes. Add water when necessary. B. boiling root crop reduces its natural sweet flavor, which is why I do not recommend that method. C. If you own a microwave, nuke it for 40 mins.
  3. While the root crop is steaming, chop your onion, garlic, carrot and bell pepper. Set aside.
  4. Make the sauce. On a small bowl, mix well all "sauce" ingredients. Set aside.
  5. Time to stir fry spices: Put pan over high heat, soon as it smokes a bit, turn down heat to medium. Wait for 10 seconds before placing olive oil. Stir fry onion until semi translucent, then mix in minced garlic. Soon as garlic is almost golden brown add in cumin, (anise seed - optional) and bell pepper.
  6. If spices wafts fragrantly at home this point meant it is time to mix in your minced carrots and lean ground beef. Continue stir frying until beef is cooked. Then add in cooked pinto beans and sauce mix. Stir then let it simmer with lid cover, over low heat for about 2-4 minutes. If the sauce is reduced, just add 1 or 2 tbsp water and let it simmer for additional 30 sec. more or less, uncovered. Your chilli con carne is done.
  7. Your sweet potato is done after 30mins of steaming. But if you want it extra soft, steam it for another 10-15 minutes.
  8. Take out the root crop off the steamer. Using a wet, but wringed out hand towel, peel off sweet potato skin to discard it.
  9. On chopping board, cut one sweet potato in half lenght wise, then transfer on one serving bowl. Blanket sweet potato with the chilli con carne, and top it with freshly shredded mozarella cheese (optional). Repeat this step for the other sweet potato, and serve that other set to your love one or a friend. Enjoy!

If you have sweet corn these taste amazing in there as well. The same goes with overripe, wrinkled tomatoes. If you want, you can add chocolate for a rounded flavour. Or dark beer if you prefer. Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender; drain.

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