What you’ll need:
1 large sweet potato Coconut oil spray or olive oil
small red onion, chopped 1 garlic clove, minced lb. 99% lean ground beef Sea salt and pepper, to taste 1 Tbsp chili powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp dried oregano tsp ground cayenne cup unsalted canned black beans 1 Roma tomato, diced 1/3 cup low-sodium chicken broth 2 Tbsp 2% Greek yogurt cup reduced-fat shredded cheddar cheese Thinly sliced scallions, for garnish
How to make it:
1. Preheat oven to 400F. With a fork, poke holes in the sweet potato and place on a baking sheet. Bake the potato until its fork-tender, about 45 minutes.
2. In a large, deep skillet over medium-high, heat the coconut oil spray or olive oil. Add the onion and garlic. Cook, stirring, until the onions are translucent, 3 to 5 minutes. Add the beef, salt, pepper, chili powder, coriander, cumin, oregano, and cayenne. Cook, stirring with a wooden spatula to break the meat into pieces, until browned, about 5 minutes. Add the black beans and tomatoes. Reduce the heat to medium, cover, and simmer till thickened, 8 to 10 minutes. If your chili is too dry, add tablespoons of chicken broth until it reaches your desired consistency. Season to taste with salt and pepper.
3. Slice open the baked sweet potato(s) and pour desired amount of chili mixture on top. Garnish with Greek yogurt, shredded cheddar cheese, and scallions. Makes 2 servings.
Nutrition information per serving: 425 calories, 49 grams (g) protein, 45 g carbs (8 g fiber), 6 g fat