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Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Source: EatingWell Magazine, January/February 2017




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 cup chili & 1 sweet potato each
417 calories; protein 30.7g; carbohydrates 35.2g; dietary fiber 8.4g; sugars 11.8g; fat 17.6g; saturated fat 7.4g; cholesterol 88.1mg; vitamin a iu 24268.6IU; vitamin c 61.8mg; folate 41.9mcg; calcium 233mg; iron 5.4mg; magnesium 80.7mg; potassium 1286.3mg; sodium 442.5mg; thiamin 0.8mg.

1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 1/2 high-fat meat