PREP: 15 MINUTES | COOK: 95 MINUTES | MAKES: 6 SERVINGS
6 (8-ounce) sweet potatoes
Olive oil spray
Sea salt and black pepper, to taste
1 tablespoon olive oil
2 pounds ground chuck
2 yellow onions, diced
2 tablespoons minced fresh garlic
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
¼ teaspoon ground cayenne pepper
3 cups beef broth
1 (28-ounce) can crushed tomatoes
1 tablespoon apple cider vinegar
1 (15-ounce) can butter beans, drained and rinsed
½ cup chopped fresh cilantro, plus ¼ cup cilantro leaves for garnish
1 Anaheim chile, minced
6 tablespoons shredded cheddar cheese
½ cup plain full-fat Greek yogurt
¼ cup minced red onion
1.Preheat the oven to 400 degrees F. Line a baking sheet or pan with parchment paper. Rinse and scrub the sweet potatoes. Pat dry with a paper towel and pierce several times with a fork or knife. Place in the prepared pan. Lightly spray the sweet potatoes with olive oil spray and season with salt and pepper. Bake for 45 minutes to 1 hour, until tender when poked with a fork.
2.Heat the olive oil in a skillet over medium-high heat. Add the ground chuck and sauté, breaking up with a spoon, until fully cooked, 7 to 10 minutes. Drain off the fat and return the beef to the pot with the yellow onions, garlic, chili powder, cumin, oregano, paprika, and cayenne. Reduce the heat to medium-low and sauté, stirring often, until the onions are soft, about 10 minutes.
3.Add the broth, crushed tomatoes, and vinegar. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the butter beans, cilantro, and Anaheim chile. Cook for another 5 minutes. Season with salt.
4.Split the potatoes lengthwise and fluff the flesh with a fork. Top evenly with the chili, cheddar cheese, a dollop of yogurt, and a sprinkle of cilantro and red onion.
NUTRITION
Calories: 573
Fat: 10 g
Carbohydrates: 58 g
Sodium: 588 mg
Fiber: 11 g
Protein: 25 g
Sugar: 12 g
