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Sweet Potato Chili Boats
I'm always looking for ways to double up on meals so in this case, I made the chili and then used leftovers to create these awesome Sweet Potato Chili Boats. Perfect for breakfast and lunch!
Prep Time: 00:20
Cook Time: 00:30
large white cooking onion, diced
1 lb . local grass-fed beef
2 - 16 oz. cans chili beans (drained and rinsed)
2 - 16 oz. cans chili beans with mild sauce
2 - 15 1 quart size jar canned tomatoes or oz. cans diced or crushed tomatoes
2 - 10 oz. cans of tomatoes with chiles (optional-depending on your heat factor)
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper
1.5 tbsp homemade taco/chili seasoning (see recipe below)
8 pre-cooked sweet potatoes (see recipe below)
avocado or guacamole for each serving
raw pumpkin seeds
1Heat olive oil in dutch oven on the stove. When the oil has warmed, add the diced onion and the diced garlic. Cook until fragrant and starting to turn translucent.
2Add beef and break apart with a wooden spoon, mixing together with onion and garlic. Add salt and pepper to taste.
3Add basil and oregano and stir frequently until meat is browned through.
4Add all remaining ingredients.
5Mix everything together and simmer on stovetop for 30 minutes or until liquid has reduced a bit and beans are heated through, stirring frequently throughout cooking time.
6To plate: Cut each warm sweet potato in half and place on a plate. Top with a few scoops of chili, avocado or guacamole, a sprinkle of raw pumpkin seeds and top with nutritional yeast! Enjoy!
Homemade Taco and Chili Seasoning Prep Time: 5 minutes Ingredients: 4 tbsp. chili powder 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. crushed red pepper flakes ¼ tsp. cayenne pepper (optional) 1 tsp. dried oregano 2 tsp. paprika 6 tbsp. ground cumin 4 tsp. salt 3 tsp. black pepper Directions: Mix everything in a bowl and then store in an airtight container. Notes: Use 1.5 tbsp. of seasoning for every 1 pound of meat. Make the sweet potatoes up to 3-4 days ahead of time if desired. First, rinse and poke each potato with a knife or fork to allow steam to escape. Next, wrap each rinsed (but not dried - some moisture is needed for the steam) sweet potato into a square of aluminum foil. Wrap tightly to prevent juice from seeping out then place in a crockpot and cook on high for 4-6 hours. Store in refrigerator until needed.
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