Chili baked potato recipe for game day menus or for any day that you want a hearty, flavorful comfort meal.
Joel Marion’s simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals. This chili baked potato recipe fits into a weight-loss program!
Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.
Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.
Chili Baked PotatoCourse: Chili Recipes, Game Day Recipes, Joel Marion Recipes, PotatoesCuisine: American
6 sweet potatoes (8 ounces each)
nonstick cooking spray
salt, to taste
pepper, to taste
1 Tbsp olive oil
2 lbs ground chuck
2 yellow onions, diced
2 Tbsp garlic, minced
3 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp smoked paprika
¼ tsp cayenne pepper
3 c beef broth
28 oz can crushed tomatoes
1 Tbsp apple cider vinegar
15 oz can butter beans, drained and rinsed
½ c fresh cilantro, chopped
1 Anaheim chile, minced
1 tsp sea salt
½ c plain Greek yogurt
¼ c fresh cilantro leaves
¼ c red onion, minced
- Heat oven to 400° F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes- 1 hour until tender when poked.
- In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.
- Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.
- Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion.
- We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Recipe courtesy of “Always Eat After 7 PM” via Family Features
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