When you’re looking for a hearty, satisfying dish, these Paleo Chili Stuffed Sweet Potatoes have you covered!
Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1 onion roughly chopped
1 red pepper roughly cut
3 medium carrots, peeled and roughly chopped
2 garlic cloves, minced
1 Tbsp. olive oil + more for potatoes
1 lb. grass-fed beef (or ground beef alternative)
1 tsp. dried oregano
1 tsp. chipotle chili powder (optional)
3 tsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
3/4 tsp. salt divided
1/4 tsp. pepper
1 15-ounce can tomato sauce
1 15-ounce can diced or petite diced tomatoes
1 Tbsp. maple syrup (omit if whole 30)
1 Tbsp. fresh cilantro, chopped plus extra
4 medium sweet potatoes
avocado for topping
optional: purple cabbage
Directions
Step 1. Preheat oven to 400. Rinse and dry sweet potatoes. With a fork, poke holes in each potato all around. Lay each potato on a piece of foil and brush with a few drops of olive oil. Wrap in foil tightly and bake for an hour or until potatoes are soft. This will depend on the size.
Step 2. Add pepper, carrot and onion to food processor and pulse until the vegetables are fairly small. If you don’t want to use a food processor, just chop these by hand.
Step 3. Preheat Dutch oven and add oil, vegetables, 1/4 tsp of salt, and cook stirring frequently until veggies are soft – about 5-8 minutes. Add garlic and cook for 30 seconds.
Step 4. Next, add beef to the pan and break up with a wooden spoon. Cook for about 10 minutes stirring regularly, until meat is fully cooked. Add all the spices, 1/2 tsp salt, pepper and cocoa powder and cook for 1 minute.
Step 5. Add tomato sauce, diced tomatoes and maple syrup (optional) and simmer for 20 minutes. Once the chili has finished cooking, add cilantro.
Step 6. To assemble, cut sweet potatoes in half and place a generous amount of chili on top. You can garnish with additional cilantro and avocado.
