2 cups sweet potato cubes

2 teaspoons canola oil

1 cup sliced onion

3 teaspoons minced garlic

3 teaspoons ground cumin

3 teaspoons chili powder

3/4 pound ground lean sirloin

2 cups no-salt-added diced tomatoes

2 tablespoons tomato paste

1 cup beer

Salt and freshly ground black pepper

2 tablespoons shredded reduced-fat Monterey Jack cheese

Peel sweet potato and cut into 1/4-to-1/2-inch cubes. Set aside. Heat oil in a large saucepan and add onion, garlic, ground cumin, chili power. Saute 1 minute. Add the meat and brown on all sides for another minute. Add tomatoes, tomato paste, sweet potato cubes and beer. Bring to a simmer, cover with a lid and cook 15 minutes. The potatoes should be soft. Cook a few more minutes, if needed. Add salt and pepper to taste. Divide between two large bowls and sprinkle with the cheese.

Yield 2 servings.

Per serving: 636 calories (35% from fat), 24.5 g fat (8.2 g saturated,11.1 g monounsaturated), 117 mg cholesterol, 42.3 g protein, 54.3 g carbohydrates, 12.3 fiber, 405 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”