Wednesday, February 3, 2010

Tex-Mex Chili Topped Sweet Potatoes


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.

10 comments:

Sophie @ yumventures said...

I don't know about where you are, but in Boston it is perfect chili weather! This looks like a great twist, maybe I'll put it on my "to make" list this weekend =)

Kelly said...

Sounds like a perfect fushion of two already great inspirations.

Maria said...

I love the avocado on top!

Kim said...

This sounds absolutely delicious! I would love to have one for lunch right now:D

KT said...

Those look fantastic. We will be missing the super bowl this year but that might be a nice way to celebrate our Sunday :0)

Children of the 90s said...

These look amazing! I love avocados especially, so I might have to try this one. It looks like a fun twist!

Robyn said...

I love sweet potatoes and love chili so this looks perfect!!

mike said...

This is a very nice twist to chili. I always have chili at home but i have grown tired of the same old recipe. Thanks for sharing this with us as it looks like I would have chili again at home, especially topped with avocados! This looks so delicious. I'll wash it all down with espresso coffee during dinner. Great post!

Joanne said...

You've definitely set off a chili craving on this end as well. I love the idea of having it in a sweet potato bowl!

Natashya KitchenPuppies said...

Yum, I love this! Hubs would be thrilled if I made it - minus the football though.. we are Canadian.. :)