I want you to imagine a roasted sweet potato. Some of you are smiling right now, so you’ll definitely love this recipe. For those of you who made a “meh” (or worse) face, this is also for you. Whatever you think of when you hear “sweet potato,” just put a little pin in that. If you REALLY can’t stand sweet potatoes, you can sub in a russet potato, but you’ll be missing a bunch of super nutrients and a new sweet potato experience, you plebe.
Obviously, you’ll need sweet potatoes for this recipe, one for each diner. Wash, dry, stab them a few times with a knife, and roast them at 400 degrees for about an hour, or until fork tender. Check them after 45 minutes, depending on how big your sweets are.
While those are cooking, make your chili. See my original chili post here for the full recipe, AND for my chili and taco spice blend that makes it something special.
If you want a vegan chili, that’s easy enough to do. Follow the recipe above, but instead of the ground beef, you can use frozen Quorn crumbles, or just do a fully bean and veg chili by using extra beans of your choice, and finely chopped and sauteed carrots, zucchini, mushrooms, broccoli, or other veggies of your choice to round out the pot.
When your potatoes are done, slice them lengthwise and smoosh them open a bit, and top with a scoop of chili, sharp cheddar, sliced avocado, sour cream, jalepenos, and whatever else you like on your chili. I’m sneaking a couple of handfulls of Fritos on the side of mine. Cornbread would also be fanstastic (find my receipe here!) next to these babies.
Please tell me your sweet potato haters (such a stong word!) liked this. I’ll wait.
As always, I write these quirky little posts myself, no AI involved. Any links in the recipes are affiliate links, so I do earn a small commission when you purchase through them, at no cost to you whatsoever. Thank you for your support!
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