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Chilli Stuffed Sweet Potatoes


This cooler weather has me thinking about all the yummy, comforting meals I can make soon. Chilli is one of them and is such a versatile meal. You can make it vegan or use meat, you can add a ton of different beans, hide vegetables, or even add lentils. I usually add all the veggies I can and 2-3 different kinds of beans. The veggies really bulk it up if I’m not using meat. This time I decided to keep it super simple and it’s actually probably the best chilli I’ve ever made. I didn’t add anything fancy, no veggies (I know, shocked) and only two kinds of beans. I was looking on Pinterest (when am I not) and came across someone who added chilli to sweet potatoes. What a genius idea! Pairing a high protein meal with a complex carb and adding a fat, perfect. I was off sweet potatoes for a while because I got food poisoning from a dinner that I had sweet potatoes with, so I wanted nothing to do with them. It's probably been about 6 months and I’m finally eating them again. This was so easy to make, and these two ingredients are great at keeping in the fridge for up to 5 days which makes it a good meal prep option. I made this a couple weeks ago and I'm making it again for this week's lunches, that's how good it is!!


Chilli Stuffed Sweet Potatoes

(serves 4)

Ingredients:

· 4 medium sweet potatoes

· 1 lb grass-fed beef

· 1 tbsp coconut oil

· 1 onion, diced

· 4 cloves garlic, minced

· 1 can diced tomatoes

· 1 can black beans

· 1 can kidney beans

· 1-2 tbsp chilli powder

· 1-2 tbsp cumin

· Salt and pepper to taste


Optional:

· 4 green onions, sliced

· 1 avocado, diced

· ½ cup Greek yogurt


Directions:

1. Preheat oven to 400 degrees. Place sweet potatoes on parchment lined baking sheet for about an hour or until fork tender in the middle.

2. While sweet potatoes are baking, make the chili. Heat a large skillet or pot over medium heat. Add coconut oil, onions and garlic. Sauté for 4-5 minutes, then add the beef and cook until no longer pink.

3. Add spices and stir. Add the tomatoes and beans. Simmer for 10 minutes on low heat (but the longer the better!).

4. Cut sweet potatoes open lengthwise, stuff with chilli and top with optional toppings if desired!


*you can add any sort of beans you like (chickpeas, black eyed peas, edamame, etc.) If wanting to make it vegan, add an extra can of beans

**you can add pretty much any veggie you want! I usually add mushrooms, zucchini, peppers and spinach. Broccoli would be easy to hide if chopped up small


Meals that can easily be made vegetarian or vegan are keepers in my books, especially when it comes to clients who have different dietary needs. It's super easy to just take out the meat and add in lentils or beans. If you're not a fan of sweet potatoes, put the chilli on top of some brown rice. This will definitely be a staple meal this fall and winter!


-xo Samantha

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