Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 lb ground beef (minced beef) (450g), preferably lean
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tsp smoked paprika (5ml)
  • 1/2 tsp cumin (2.5ml)
  • 1/4 tsp chili powder (optional, for a kick!) (1.25ml)
  • 6 cups beef broth (1.4L)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 (15 oz) can chickpeas, rinsed and drained (425g)
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup corn kernels (150g)
  • 1/2 cup chopped fresh cilantro (40g)
  • Salt and black pepper to taste
  • Lime wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add chopped onion and garlic to the pot and cook until softened, about 5 minutes. Add bell pepper and cook for another 3 minutes.
  3. Stir in smoked paprika, cumin, and chili powder (if using). Cook for 1 minute, until fragrant.
  4. Pour in beef broth and add diced tomatoes (with their juice). Bring to a simmer.
  5. Stir in rinsed and drained chickpeas and cubed sweet potatoes. Reduce heat, cover, and simmer for 20 minutes, or until sweet potatoes are tender.
  6. Stir in corn kernels and cook for another 5 minutes. Season with salt and pepper to taste.
  7. Stir in chopped cilantro. Serve hot with lime wedges (optional).