Chili baked potato recipe for game day menus or for any day that you want a hearty, flavorful comfort meal.
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Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed.
Joel Marion, Sports Nutritionist, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition debunks the myths underlying traditional dieting.
His 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.
Marion believes strategically eating during the evening hours can actually be an effective weight loss strategy.
His book, Always Eat After 7 PM, outlines an easy-to-follow diet that accelerates fat-burning and allows you to indulge your most intense cravings by eating the majority of your calories at night.
Learn more about the diet and book at JoelMarion.com.
Chili Loaded Baked Potato
- 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.
Recipe courtesy of “Always Eat After 7 PM” via Family Features
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