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.
Perfectly Balance Your Plate
Serve with small bun and 2 cups leafy greens with 1 tbsp Epicure Dressing.
2 large sweet potatoes, halved
2 cups preparedCook-off ChiliorCha Cha Chili
1⁄4 cup grated cheese
Toppings (optional): diced avocado, pickled jalapeños, sliced red or green onion, chopped fresh cilantro
- 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.
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.
Use ground beef, turkey, or chicken for the chili.