Best Chili Topped Sweet Potatoes 2149 Recipes

CHILI-ROASTED SWEET POTATOES

Steps:

• Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

CHILI-STUFFED SWEET POTATOES

Steps:

• Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
• One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.

CHILI-TOPPED SWEET POTATOES

Steps:

• Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
• Meanwhile, prick sweet potatoes with a fork in several places. Microwave on High until tender all the way through, 12 to 15 minutes.
• Serve the sweet potatoes topped with the chili and cheese.

CHILI-TOPPED POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
• Bake in the preheated oven, turning once, until tender, about 1 hour.
• Meanwhile, for chili, add ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring to break up lumps, until meat is browned and onion is tender, about 10 minutes. Drain grease.
• Add tomato sauce, chili beans, and chili seasoning mix to saucepan. Bring to a boil. Reduce heat to low and simmer, covered, at least 10 minutes to let flavors meld.
• When potatoes are cool enough to handle, use a spoon to scoop potato pulp into large bowl. (You should have about 4 cups pulp). Discard skins. Add broth to bowl. Mash potatoes until smooth.
• Melt butter in a 4- to 5-quart Dutch oven over medium heat. Stir in flour and cook, whisking constantly to make a light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time. Cook, whisking constantly, until lightly thickened. Stir in potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (soup will be very thick). Remove from heat and gradually stir in 1 cup cheese.
• Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).