Kitchen Tools

  • Baking sheet
  • Aluminum foil
  • Medium pot
  • Colander

Recipe by: Abra Snider,
Serves: 2
Prep Time: Quick & Easy


2 sweet potatoes

1/2 tablespoon delicate extra-virgin olive oil

9-10 ounces organic lean ground beef

1/4 green bell pepper

1/2 cup canned red kidney beans

1 tablespoon natural cocoa powder

1 green onions

2 tablespoons cilantro

125 millilitres ancho chile sauce

1 cup water

2 tablespoons hewitt's goat milk sour cream, 14% mf

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Preheat Oven & Bake Sweet Potatoes

  • Preheat oven to 425°F. Line a baking sheet with foil. Rinse potatoes and pat dry.
  • Pierce each sweet potato several times with a fork. Place the sweet potatoes on the foil-lined baking sheet. Bake until tender, about 30 minutes. Remove from oven and let cool slightly.

Make the Beef Chili

  • In a medium pot on medium-high, add ½ tbsp. olive oil. Add the ground beef and leave for 3-4 minutes, until starting to brown, then flip and break apart any larger pieces.
  • Rinse and dice the bell pepper. Add it to the pot and cook for 2 minutes.
  • Rinse the red kidney beans in a colander.
  • Stir the cocoa powder into the pot and mix well to combine. Stir in the kidney beans and ancho chili sauce. Thin out the mixture with 1 cup of water and bring to a boil. Reduce heat and simmer for 20 minutes. Chili should be thick.

Bring It All Together

  • Dice the green onion and chop the cilantro.
  • When the chili is done and the potatoes have cooled, slice a slit down the middle of each potato. Open them up and spoon half of the chili into each potato. Top with sour cream, cilantro and green onion!