Ground taco Chili with Spinach & Sweet Potato

Ground taco Chili with Spinach & Sweet Potato GROUND TACO

Hardy winter spinach and sweet potato chili packed with plant-based protein.

Serves 4-6 People


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Chili

  • 2 tbsp Olive Oil
  • 4 garlic cloves
  • ½ yellow onion
  • 1 sweet potato
  • ¼ lb. spinach
  • 1 12 oz. vegetable broth
  • 1 can roasted diced tomatoes
  • 1 can black beans
  • 1 tbsp salt


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the chili, in a separate medium to large pot, heat to medium. Dice onion and add oil to pot followed by the onion. Stir. Dice sweet potato and add to pot and stir. Add whole garlic cloves to pot and stir.
  5. Once onion, sweet potato and garlic are golden brown, add vegetable stock and canned diced tomatoes to pot and bring to a boil. Add RollinGreens cooked Ground Taco to the pot and stir. Add rinsed black beans while soup is coming to a boil. Reduce heat to low and cover until finished cooking (15-20 minutes).

-Enjoy Chef Ko


Ground Taco Plant-Based ME'EAT
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