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Chili-Loaded Sweet Potatoes

Chili-Loaded Sweet Potatoes

with Monterey Jack and Hot Sauce Crema

20-Min Meal
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To take our chili to the next level, we spiked it with zesty long green pepper, umami’d it up with stock concentrate, and sprinkled in our signature Southwest spice blend. As if that weren’t crazy enough, we piled it all atop split baked sweet potatoes and whipped up a hot sauce crema for dolloping over.

Tags:Egg freeNut freeSpicy
Preparation Time20 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit

Long Green Pepper

2 unit


2 clove


2 unit

Sweet Potato

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

3 tablespoon

Tomato Paste

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate54 g
Sugar15 g
Dietary Fiber8 g
Protein34 g
Cholesterol135 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Medium Pot
Small Bowl

Wash and dry all produce. Halve, deseed, and dice green pepper into ½-inch pieces. Trim, then thinly slice scallions, separating whites from greens. Mince garlic.


Poke sweet potatoes on all sides with a fork. Place on a large microwave-safe plate. Microwave until tender, 8-12 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave to cool slightly.


Meanwhile, heat large drizzle of olive oil in a medium pot over mediumhigh heat. Add green pepper, scallion whites, and garlic. Cook until slightly softened, 4-5 minutes. Add beef, Southwest Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 2-3 minutes.


Add tomato paste to pot and cook until fragrant, about 1 minute. Add stock concentrate and ¾ cup water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.


Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter and season with salt.


In a small bowl, combine sour cream, hot sauce, 1 TBSP water, and a pinch of salt. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with cheese and scallion greens. Dollop with hot sauce crema.