Spicy Texas steak chili with sweet potato and chipotle

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Texas steak chili with sweet potato and chipotle

Spicy Texas steak chili with sweet potato and chipotle

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

20–35 Minutes

Myth: good chili always takes all day to make. Fact: our one-pan paleo version cooks up fast but delivers rich, deep flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • 1 organic sweet potato
  • 1 cup organic mirepoix (onions - carrots - celery)
  • Sunbasket spicy chili seasoning (chipotle powder - coriander - cumin - sweet paprika - granulated garlic)
  • Sunbasket tomato sauce base (tomatoes - tomato paste - garlic)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded green or other cabbage

Nutrition per serving

Calories 530, Total Fat 21g (27% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 250mg (11% DV), Total Carb. 38g (14% DV), Fiber 9g (32% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 47g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a cutting board; pat dry with a paper towel. Season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the steak cooks, prepare the sweet potato.


Prep the sweet potato; cook the chili

  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
In the same pot used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the mirepoix and chili seasoning, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pot, until the vegetables start to soften and the spices are toasted, 2 to 3 minutes. Stir in the tomato sauce base and cook fragrant, 1 to 2 minutes.
Add the sweet potato and 2 cups [4 cups] water, season with salt, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potato is tender and the chili has thickened, 10 to 15 minutes. Stir in the steak and any accumulated juices. Remove from the heat and season to taste with salt and pepper.
While the chili cooks, prepare the garnishes.


Prep the garnishes

  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime.]
  • Coarsely chop the cilantro.


Transfer the chili to individual bowls and garnish with the cabbage, radishes, and cilantro. Serve with the lime wedges.
Kids Can!
  • Scrub the sweet potato.
  • Measure the water for the chili.
  • Garnish the chili.