Chili-Loaded Sweet Potatoes
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Chili-Loaded Sweet Potatoes

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

1 unit

Long Green Pepper

2 unit


2 clove


2 unit

Sweet Potatoes

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate53 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 and thinly slice scallions, separating whites from greens. Mince garlic.

Cook Sweet Potatoes

Poke sweet potatoes on all sides with a fork. Place on a large microwave-safe plate. Microwave until tender, carefully flipping with tongs halfway through, 6-10 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from microwave and let cool slightly.

Start Chili

Meanwhile, heat a large drizzle of olive oil in a medium pot over mediumhigh heat. Add green pepper, scallion whites, and garlic. Cook, stirring, 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, 3-4 minutes.

Finish Chili

Add tomato paste to pot and cook until fragrant, about 1 minute. Add stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 5-8 minutes.

Finish Sweet Potatoes

Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter (2 TBSP for 4 servings) and season with salt.

Make Crema and Serve

In a small bowl, combine sour cream, hot sauce (use as much as you like), and a pinch of salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with cheese and scallion greens. Drizzle with hot sauce crema.