Potato Chili Food

SWEET POTATO CHILI

Steps:

• Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
• Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

SWEET POTATO AND BLACK BEAN CHILI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
• Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
• Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
• Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
• Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

CHILI STUFFED BAKED POTATOES RECIPE

Steps:

• Preheat oven to 375º F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.
• Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.
• As potatoes are cooking, prepare black bean chili according to recipe instructions.
• Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210º F.
• Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.
• To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.

CHILI WITH POTATOES

Steps:

• Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
• Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
• Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

BAKED POTATOES WITH CHILI

Steps:

• Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

POTATO CHILI

Steps:

• In a large skillet, brown ground beef with oil, onion and jalapeno.
• Add potatoes to pan with tomatoes, water and spices.
• Simmer covered, about 25-30 minutes, or until potatoes are tender.

CHILI ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

TURKEY & SWEET POTATO CHILI

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add turkey; cook, stirring often to crumble, until browned, about 5 minutes. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add chipotle; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, sweet potatoes, broth and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the sweet potatoes are tender, about 20 minutes.
• Uncover the pot; continue simmering over medium heat, stirring occasionally, until the chili slightly thickens, about 10 minutes, or until desired consistency. Stir in lime juice.
• Divide the chili evenly among 6 bowls; garnish with avocado, if desired.

GROUND TURKEY SWEET POTATO CHILI

Steps:

• Heat 1 Tbsp of the oil in a large pan on medium high heat. Add in the potato, onion, pepper, celery and garlic and cook until they begin to soften, about 5 minutes.
• Add the rest of the oil and the turkey to the pan. Cook until the turkey begins to brown, about 3-4 minutes. Drain off any of the liquid.
• Add in the spices and cook until the turkey is no longer pink and the spices are fragrant, about 3-4 minutes.
• Add in the fire roasted tomatoes, crushed tomatoes, beans, water, tomato paste, salt and pepper and stir until well combined. Then, bring to a boil.
• Once boiling, stir in the bay leaves, turn the heat to medium low and cover the pan. Simmer for 30 minutes, stirring occasionally.
• Once simmered, remove the bay leaves and stir in the parsley.
• DEVOUR!

CHILI-TOPPED BAKED POTATOES

Steps:

• Put potatoes on microwaveable plate. Prick in several places with fork.
• Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
• Cut potatoes; top with chili, cheese and sour cream.

POTATO-BAR CHILI

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

CHILI'S BAKED POTATO SOUP RECIPE

Steps:

• Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.
• Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
• Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.