Ingredients:

1 lb. lean ground beef

3/4 cup finely chopped white onion

1/2 cup finely chopped red bell pepper

4 cloves garlic, chopped

2 tbsp. chili powder

1 tbsp. ground cumin

2 tsp. dried oregano

1 tsp. ground coriander

1 14 oz. can diced tomatoes

1/4 cup water

4 medium sweet potatoes

1/2 cup shredded cheese, such as cheddar or pepper jack

Optional toppings: Scallions, cilantro, avocado, jalapeños, salsa, sour cream — make it your own!

Directions:

Step 1

Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes.

Step 2

Stir in chili powder, cumin, oregano and coriander while you’re cooking. Add tomatoes (with their juice) and water, then simmer for 5 minutes.

Step 3

Meanwhile, pierce sweet potatoes with a fork in several places. Microwave on high until tender all the way through, 12 to 15 minutes.

Step 4

Serve the sweet potatoes topped with the chili, cheese and any other toppings you’d like.

Make-ahead tip: Refrigerate chili for up to 3 days or freeze for up to 3 months.