All of the Superbowl buzz and meal ideas has caused me to have chili on my mind, as well as potato skins. Two things that can be very unhealthy, depending on how they're prepared. I decided to kind of pair the two and make chili topped potatoes, but with a healthy twist. This meal is so full of color, nutrients, vegetables, spice, and freshness. It was so hearty, and totally filled my cravings for chili and potatoes.
Tex-Mex Chili Topped Sweet Potatoes
2 sweet potatoes, scrubbed
1 red onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
1 orange bell pepper, diced
Salt and pepper
1 15 oz. can diced tomatoes (with green chilis, lime, cilantro, etc. if preferred)
1 heaping tsp. chili powder
1 heaping tsp. cumin
1/2 heaping tsp. corriander
1/2 heaping tsp. smoked paprika
Sprinkle of cayenne powder
1 15 oz. can dark red kidney beans, drained
1/4 cup minced cilantro
1 avocado, sliced
1/4 cup shredded cheese (I used pepper jack)
Heat oven to 400 degrees.
Pierce potatoes, place directly on oven rack.
Bake for 45 minutes to an hour, depending on the size.
Heat a pot over medium heat, add 1 tbsp. EVOO.
Add onion, garlic and bell peppers. Season with salt and pepper.
Saute' for 5-7 minutes, until softened.
Add tomatoes, spices, and kidney beans.
Bring to a simmer, stir and cook for about 20 minutes.
Taste, adjust seasonings.
Plate potatoes, top with chili, avocado slices and cheese.