Loaded Sweet Potato Chili Bowls with Monterey Jack and Spicy Crema

These loaded sweet potato chili bowls are the ultimate quick comfort meal. Tender baked sweet potatoes are split and topped with a zesty beef chili made with green pepper, tomato paste and a signature Southwest spice blend. The whole thing is finished with melted Monterey Jack cheese and a cool, spicy hot sauce crema.

This recipe comes together in just 20 minutes thanks to a microwave shortcut for the sweet potatoes. It’s perfect for busy weeknights when you crave something hearty, flavorful and a little bit indulgent. The combination of sweet, savory and spicy is sure to satisfy.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the green pepper lengthwise, remove seeds and stem and dice into ½-inch pieces. Trim the scallions and thinly slice, separating the white parts from the green tops. Mince the garlic cloves.
2. Pierce the sweet potatoes all over with a fork. Place them on a microwave-safe plate and microwave until tender, 8-12 minutes. If they are still firm, continue microwaving in 1-minute intervals until easily pierced with a fork. Remove from the microwave and let cool slightly.
3. While the potatoes cook, heat a drizzle of olive oil in a medium pot over medium-high heat. Add the diced green pepper, scallion whites and minced garlic. Cook until slightly softened, about 4-5 minutes. Add the ground beef, Southwest spice blend and a pinch of salt and pepper. Cook, breaking the meat into pieces, until browned and cooked through, 2-3 minutes.
4. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the beef stock concentrate and ¾ cup water. Bring to a simmer and cook until the chili thickens slightly, 5-8 minutes. Season with salt and pepper to taste.
5. Halve the sweet potatoes lengthwise. Fluff the insides with a fork, then spread 1 tablespoon butter over the cut sides and season with salt.
6. In a small bowl, combine the sour cream, hot sauce, 1 tablespoon water and a pinch of salt. Stir until smooth. Place the sweet potato halves on plates. Spoon the chili over each. Sprinkle with Monterey Jack cheese and sliced scallion greens. Dollop the hot sauce crema on top and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Cook it the same way, but be careful not to overcook as turkey can dry out quickly.

What can I use instead of Southwest spice blend?

You can make your own blend with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder and a pinch of cayenne.

How do I make this dairy-free?

Use a dairy-free sour cream alternative and omit the cheese or use a vegan shredded cheese. The butter can be replaced with olive oil or vegan butter.