Ground Ostrich and Sweet Potato Chili

Ground Ostrich and Sweet Potato Chili

Serves: 4–6
Cook time: 45 minutes

Ingredients:
1 lb ground ostrich
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 large sweet potato, peeled and cubed
1 can (15 oz) fire-roasted tomatoes
1 can (15 oz) black beans, drained and rinsed
2 cups chicken or beef stock
2 tbsp tomato paste
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cinnamon (optional, but adds warmth)
Salt and pepper, to taste
Fresh cilantro or scallions, for garnish

Instructions:
Brown the ostrich: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground ostrich and cook until browned, about 5 minutes. Remove and set aside.

Build the base: In the same pot, sauté onion, garlic, and bell pepper until softened. Stir in tomato paste, chili powder, smoked paprika, cumin, and cinnamon. Cook 1–2 minutes until fragrant.

Simmer: Add browned ostrich back to the pot. Stir in sweet potato, tomatoes, beans, and stock. Bring to a simmer, reduce heat, and cook uncovered for 25–30 minutes, until sweet potatoes are tender and chili is thickened.

Serve: Ladle into bowls and garnish with cilantro or scallions. Optional toppings: shredded cheddar, avocado slices, or a dollop of Greek yogurt.