Sweet potatoes and chili are usually totally made for each other. The refined sweetness of the sweet potatoes flawlessly contrasts the smoky, spicy taste of the chili. Add a little rich and creamy cheese on top and you’ ve got the perfect trifecta! These Chicken Chili Smothered Sweet Potatoes invariably is an easy, pre-portioned meal that is filling up, delicious, and works great for every week meal prep!
Originally posted 12-21-2015, updated 2-25-2020.
Absolutely! The particular chili included in this recipe is basically the half batch of my basic Homemade Soup recipe , which is extremely easy to customize. You can swap out the proteins, make it spicy or mild (reduce or eliminate the cayenne), or include other fun ingredients, like cacao powder!
Yes, merely swap the 1/2 lb. associated with ground turkey for an extra may of black beans, or kidney beans, and you have a super delish vegetarian chili to top your nice potatoes.: )
After stuffing your own sweet potatoes with chili plus cheese, simply pack each one straight into an individual, microwave safe container. In order to reheat, simply microwave on higher for about 2 minutes, or till heated through.
Want more packed baked potato recipes? Check out the list of baked potato toppings within How to Make Cooked Potatoes !
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Begin by preheating the oven in order to 400º F. Wash four small sweet taters (about 3/4 lb. each). Prick the skins of each potato many times with a fork. Place the sweet taters on a baking sheet or in a cooking dish, then bake the fairly sweet potatoes in the preheated oven for approximately 60 minutes, or until they’ re soft all the way through and are oozing sugary juice from the fork openings.
While the fairly sweet potatoes are baking, prepare the little batch of chili. Add 1/2 lb. ground turkey and one Tbsp olive oil to a large container. Sauté the turkey over moderate heat. While the turkey is food preparation, dice the yellow onion plus mince 2 cloves garlic. Include the onions and garlic towards the pot and continue to sauté till the onions are soft and clear.
Empty one 15oz. can black coffee beans and add them to the pot together with one 15oz. can diced tomato vegetables (with juices), 3oz. tomato insert, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to mix.
Allow the chili to come up to simmer, then reduce the heat plus let simmer until the sweet taters have finished baking, stirring sometimes. Taste and add salt in order to taste (about 1/2 tsp).
Test the sweet taters to make sure they are baked all the way through simply by piercing with a fork or a little knife. The potatoes should be smooth all the way through, and juices should be bubbling out of the fork holes that were produced before baking.
Once the sweet potatoes are cooked and soft all the way through, slice all of them open lengthwise and slightly crush the inside of the sweet potatoes.
Scoop about 3/4 cup turkey chili onto every sweet potato.
Add a few tablespoons of shredded cheddar in order to each potato, then return the particular baking sheet to the oven for just a couple of minutes to melt the cheese.
Finally, top with a little cut cilantro or sliced green onions (or hey, sour cream? ) just before serving.
Then you have four incredibly delicious, solitary portion sized Turkey Chili Suffocated Sweet Potatoes! Bonus, I had a few chili left over that will serve as an additional meal for me.: )