Cross-Country Chili by USSA Chef Allen Tran

Directions

1. Step 1 complete

   Heat olive oil in a large pot. Add ground meat or meat alternative and all dry herbs and spices; cook until meat is browned. While meat is cooking, dice onion and bell pepper and mince garlic.

2. Step 2 complete

   Add diced onion, pepper, garlic, and tomato paste to meat and cook until onion and pepper are tender. While vegetables are cooking, peel and dice sweet potato into small cubes; microwave diced sweet potatoes for 5 minutes in a microwave safe bowl, set aside. Roughly chop kale, making sure to remove the stems.

3. Step 3 complete

   Once peppers and onions are soft and translucent, add all remaining ingredients to the pot: sweet potatoes, kale, canned diced tomatoes, drained beans, pumpkin puree, and Almond Breeze Unsweetened Cashew Almond Blend.

4. Step 4 complete

   Cook chili on medium-low or medium for another 20-30 minutes or until sweet potatoes are fork tender.

5. Step 5 complete

   Serve with fresh bread or cornbread, plain Greek yogurt, fresh avocado, and chopped cilantro.