Looking for an easy dinner to whip up in a flash? I always associate potatoes with a special occasion or cooking a long dinner. Every time I make potatoes if feels like I’m in the kitchen for hours on end. Until I discovered you can microwave them!
I’m more of a roasted veggie type of person but with the chili the softer texture is perfect. Start the chili and pop the potatoes in for 12 minutes and by the time they are cool to cut your chili will be ready. I’m a slow cooker and I can get this one out in 25 minutes! 🙂
I was thinking for my vegan pals, this would be super yummy with Soyrizo or even crumbled tempeh! I’m going to veganize this soon!
Chili Stuffed Sweet Potatoes
- 10 Small Sweet Peppers
- 4 Scallions
- 4 cloves Garlic
- 4 medium Sweet Potatoes
- 16 oz Ground Turkey
- 6 tbsp Tomato Paste
- 4 tsp Vegetable Stock Concentrate
- 4 tbsp Sour Cream
- 2 tbsp Chili Powder
- 1/2 cup Cheddar Cheese
Prep: Wash and dry all produce. Chop sweet peppers. Trim and slice scallions Mince garlic. Wash sweet potatoes.
Start Chili: In a large pot over medium heat, drizzle olive oil and add garlic and scallion whites. Cook for 3 minutes and add sweet peppers. Cook for another 2-3 minutes and add ground turkey. Cook until brown about 5 minutes.
Start Sweet Potatoes: Poke sweet potatoes on all sides with a fork. Place on a microwave safe plate and microwave for 8 to 12 minutes.
Finish Chili: Add tomato paste, stock concentrate, chili powder and 1/2 cup water. Cook until thick, about 5-10 minutes.
Finish Sweet Potatoes: Carefully cut the sweet potatoes in half with a sharp knife. Spread a drizzle of olive oil on the flesh and salt generously.
Finish and Serve: Place chili on top of sweet potato. Top with cheese, sour cream and green scallions. Enjoy!