Chili Loaded Baked Potato

Recipe courtesy of “Always Eat After 7 PM”

Prep time: 15 minutes

Cook time: 1 hour, 35 minutes

Servings: 6

6 sweet potatoes (8 ounces each)

nonstick cooking spray

salt, to taste

pepper, to taste

1 tablespoon olive oil

2 pounds ground chuck

2 yellow onions, diced

2 tablespoons garlic, minced

3 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

3 cups low-sodium beef broth

1 can (28 ounces) crushed tomatoes

1 tablespoon apple cider vinegar

1 can (15 ounces) butter beans, drained and rinsed

1/2 cup fresh cilantro, chopped

1 Anaheim chile, minced

1 teaspoon sea salt

1/2 cup plain Greek yogurt

1/4 cup fresh cilantro leaves

1/4 cup red onion, minced

Heat oven to 400 F. Line baking sheet or pan with parchment paper. Rinse and scrub sweet potatoes; pat dry with paper towel and pierce several times with fork or knife. Place in prepared pan. Lightly spray sweet potatoes with nonstick cooking spray and season with salt and pepper, to taste. Bake 45 minutes1 hour until tender when poked.

In pot, heat olive oil. Saute chuck until fully cooked. Drain fat and return to pot; add onion, garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Reduce heat to medium-low and saute until onions are soft, about 10 minutes, stirring often.

Add broth, crushed tomatoes and vinegar to pot. Increase heat to high and bring to boil. Reduce to medium-low and simmer 10 minutes. Add butter beans, cilantro and chile; cook 5 minutes. Season with sea salt.

Split potatoes lengthwise; fluff flesh with fork. Top evenly with chili, yogurt, cilantro leaves and red onion. Nutritional information per serving: 573 calories; 10 g fat; 58 g carbohydrates; 588 mg sodium; 11 g fiber; 25 g protein; 12 g sugar.