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RG Chili Stuffed Sweet Potatoes pic 10_8

Chili Stuffed Sweet Potatoes

10m
Prep Time
1h
Cook Time
4
Servings

"The weather is getting cooler, so that means it's time to cozy-up with these Chili Stuffed Sweet Potatoes! This hearty recipe is packed with so much flavor, thanks to the Red Gold Chili Ready Diced Tomatoes.  These tomatoes are the perfect solution whenever I need to make chili in a hurry because they have just the right blend of traditional chili spices, along with a little bit of salt and cane sugar to enhance the flavors."   @Beautifuleatsandthings   @thefeedfeed

"The weather is getting cooler, so that means it's time to cozy-up with these Chili Stuffed Sweet Potatoes! This hearty recipe is packed with so much flavor, thanks to the Red Gold Chili Ready Diced Tomatoes.  These tomatoes are the perfect solution whenever I need to make chili in a hurry because they have just the right blend of traditional chili spices, along with a little bit of salt and cane sugar to enhance the flavors."   @Beautifuleatsandthings   @thefeedfeed

Ingredients

COPY INGREDIENTS
4 large sweet potatoes, washed well1 Tablespoon olive oil1 pound lean ground beef1 can Red Gold® Chili Ready Diced Tomatoes 14.5 oz1 can Red Gold Tomato Love Medium Diced Tomatoes + 2Xs More Chilies 10 oz1 can chili beans 15 oz2 Tablespoons chili seasoningKosher salt to tasteBlack pepper to tasteSour cream, for servingJalapenos, sliced for servingParsley, chopped for serving

Instructions

  • Preheat over to 375 degrees F.
  • Wrap each sweet potato tightly with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
  • In a large skillet, heat the oil over medium heat.  Add in the ground beef and let it cook for 10 minutes. When done, drain off any excess oil and return to heat.
  • Add Red Gold Chili Ready Diced Tomatoes and Red Gold Tomato Love Medium Diced Tomatoes + 2Xs More Chilies, chili beans, and chili seasoning, toss to combine. Cook for an additional 5 minutes and remove from heat.
  • Slice cooked sweet potatoes in half lengthwise and use a fork to fluff up the potatoes. Top each potato with a hefty serving of chili.  Salt and pepper to taste. Garnish with sour cream, jalapenos, and parsley.

 

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