Beef Chili Loaded Sweet Potatoes

In a small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Wrap each sweet potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until tender and easily pierced with a fork, about 5 minutes. (For 4 servings, microwave potatoes in batches. Cook time will depend on potato size. For smaller potatoes, check after 5 minutes. For larger potatoes, continue to microwave in 1-minute intervals.) Carefully remove from microwave and let cool slightly.

While sweet potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic, scallion whites, and remaining Southwest Spice Blend. Cook, stirring, until fragrant, 30 seconds.

Simply cook through this step as instructed, swapping in beef for pork.

Stir tomato paste, stock concentrate, and ⅓ cup water (½ cup for 4 servings) into pan with pork mixture. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper.