Cross-Country Chili by USSA Chef Allen Tran
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick-cooking chili loaded with ground beef, beans, sweet potato, and kale, seasoned with cumin, cinnamon, and chili powder. It's hearty and satisfying, ready in under 30 minutes for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup Almond Breeze Unsweetened Original Almondmilk
- 1 Tbsp. olive oil
- 1 1/2 pounds ground beef or meat alternative
- 1 large onion diced
- 1 medium green bell pepper diced
- 1-2 Tbsp. minced garlic (about 4-5 cloves)
- 2-3 Tbsp. chili powder
- 2 1/2 tsp. dried oregano
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1-2 tsp. salt
- 1 tsp. black pepper
- 2 sweet potatoes peeled and diced
- 2 large handfuls fresh kale chopped
- 1 28oz can diced tomatoes
- 1 15oz can white beans drained
- 1 14oz can pumpkin puree
- 1 6oz can tomato paste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 945mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 918mg
- Calcium
- 138mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.