Ingredients:
- 2 small sweet potatoes (about 8 oz. each)
- 1 tablespoon canola oil
- 8 ounces 95%-lean ground beef
- 2 scallions, sliced, green and white parts separated
- 2 tablespoons tomato paste
- 1-2 canned chipotle peppers in adobo, chopped
- 1 tablespoon paprika
- ¼ teaspoon salt
- 1 cup canned low-sodium kidney beans, rinsed
- ½ cup water
- ¼ cup shredded Mexican-blend cheese
- 4 teaspoons reduced-fat sour cream for garnish
Directions:
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- Prick sweet potatoes in several places with a fork and place on the prepared pan. Bake until tender when pierced with a knife, 40 to 45 minutes. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 4 minutes. Add tomato paste, chipotles to taste, paprika, and salt. Cook, stirring, until the tomato paste begins to brown, about 1 minute. Add beans and water; cook, stirring, until most of the liquid has evaporated, about 1 minute more. Cover and keep warm.
- Slice the sweet potatoes in half lengthwise. Leaving the skins intact, carefully scoop the flesh into a medium bowl. Add 1 cup of the chili mixture and stir to combine. Fill each potato skin with the sweet potato-chili mixture (the skins will be full). Return to the baking sheet and top with remaining chili mixture and cheese.
- Bake until the cheese is melted and the potatoes are heated through, 3 to 5 minutes. Top with scallion greens and garnish with sour cream, if desired.
Nutrition:
Serving Size: 1/2 sweet potato + 1/2 cup chili
Per Serving:
- 266 calories
- Fat 9.1g
- Saturated fat 3g
- Cholesterol 42.7mg
- Sodium 351.3mg.
- Carbohydrates 26.8g
- Dietary fiber 8.5g
- Sugars 5.9g
- Protein 20.1g