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Chili Baked Sweet Potato
Stretch your leftover chili into a whole new meal! Sweet potatoes are full of nutrients and fibre so they add heartiness to any dish to keep your belly full. They’re even high in Vitamins A and C for eye health and immunity, respectively. Serve with a scoop of prepared Guacamole for an added creamy touch.
20 min
4 servings
260 calories
Ingredients
2 large sweet potatoes, halved
2 cups prepared Cook-off Chili or Cha Cha Chili
1 lb (450 g) lean ground beef
1 lb (450 g) ground pork
2 bell peppers
1 medium red onion
1 can (540 ml/18 oz) low-sodium black beans
1 1⁄2 cups frozen corn
1 can (796 ml/27 oz) low-sodium crushed tomatoes
3 tbsp Chili Seasoning or Chipotle Aioli Mix
1 lb (450 g) lean ground beef, ground chicken or turkey
1 can (19 oz/540 ml) kidney beans
1 pkg Cha Cha Chili Seasoning
1 can (28 oz/796 ml) diced tomatoes
1⁄2 cup water
1⁄4 cup grated cheese
Instructions
In a Multipurpose Steamer, microwave sweet potato halves for 6 min.
Meanwhile, in a fry pan on medium-low heat, warm chili until heated through.
Spoon over sweet potato halves; garnish with toppings, if desired.
Nutritional Information
Per serving: Calories 260, Fat 9 g (Saturated 3.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 28 g (Fiber 6 g, Sugars 6 g), Protein 17 g.
Tips
Use ground beef, turkey, or chicken for the chili.
Perfectly Balance Your Plate
Serve with small bun and 2 cups leafy greens with 1 tbsp Epicure Dressing.