B declared that this meal needed to go on our weekly rotation of meals, which is good because it was really easy to make!
Chili on Sweet Potatoes (chili serves 4-6)
1 sweet potato per person
1 lb ground beef
1 can diced tomatoes
1 yellow pepper diced
1 can red kidney beans, drained and rinsed
1 1/2 cup chicken stock
1 tbs chili powder
1 tsp cumin, paprika, and kosher salt
2 tbs tomato paste
Optional toppings: shredded cheese, sour cream, green onions, hot sauce
Directions
Cook scrubbed & poked sweet potatoes until done (I did about twelve minutes in the microwave). Brown ground beef and drain off fat. Add all other ingredients and simmer for 20-30 minutes on medium-low heat, adding more chicken stock if necessary. Top cooked sweet potatoes with chili and additional toppings.