Ingredients:

  • 4 large sweet potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb lean ground beef (85/15)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1/2 cup beef broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, rub with olive oil and salt, and roast on a baking sheet for 45–60 minutes until tender.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook until a deep brown crust forms.
  3. Stir in diced onion and red bell pepper; sauté for 5 minutes until softened.
  4. Add minced garlic, chili powder, cumin, paprika, and oregano. Stir constantly for 60 seconds to bloom the spices.
  5. Pour in diced tomatoes, beef broth, and kidney beans. Reduce heat to low and simmer for 15–20 minutes until the chili is thick and glossy.
  6. Slice each roasted sweet potato lengthwise, fluff the interior with a fork, and spoon in a generous portion of beef chili.
  7. Top with shredded cheddar cheese and return to the oven or broiler for 2–3 minutes until cheese is bubbling and golden.
  8. Garnish with sour cream, sliced scallions, and optional cilantro or jalapeños.