Remember this chili recipe? Well, here’s a super simple way to rejigger it: make it, but omit the sweet potato/carrot in the mix. Instead, while the chili’s cooking, roast a sweet potato1Â in the oven, then stuff each half of the potato with the chili and sprinkle with shredded cheddar cheese2Â when ready to serve.
Added bonus: sweet potatoes are an excellent source of Vitamin A, which gives us healthy skin, teeth, and bones.
1using one well-scrubbed sweet potato for every two servings, slice the potato lengthwise, pierce the outside of it well all over with a fork, wrap it in aluminum foil (halves together) and place in oven at 400 degrees for an hour or until the inside is soft and tender; I don’t use a microwave, so you’ll have to research the comparable nuking time yourself
2I used Daiya dairy-free in the pic here
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