Chili-Loaded Sweet Potatoes
with Monterey Jack and Hot Sauce Crema
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Long Green Pepper
4 unit
Scallions
4 clove
Garlic
4 unit
Sweet Potatoes
20 ounce
Ground Beef
2 tablespoon
Southwest Spice Blend
6 tablespoon
Tomato Paste
2 unit
Beef Stock Concentrate
4 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Hot Sauce
½ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, deseed, and dice green peppers into ½-inch pieces. Trim and 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, 6-8 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave and cool slightly.
Meanwhile, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add green peppers, 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 concentrates 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.
