Sausage & Chili Covered Sweet Potato

About This Recipe

A play on the classic chili dog with the bun replaced by a sweet potato and the hot dog by kielbasa sausage.  This meal packs a lot of flavor into every bite.

Ingredients

• 1 lb ground beef (85/15)
• ½ cup tomato paste
• 1 cup tomato sauce
• 8 oz mushrooms
• ½ sweet onion
• 1 green pepper
• 1 red pepper
• 2 Tbsp Worcestershire sauce
• 1 Tbsp chili powder
• 1 tsp mustard powder
• 1 Tbsp garlic (minced)
• Salt and pepper to taste
• 1 Tbsp olive oil
• 5 small sweet potatoes (or 2-3 medium ones)
• 14 oz turkey kielbasa sausage
• 5 Tbsp Greek yogurt (or sour cream)
• ½ avocado

Instructions

1. Cut ½ of a sweet onion, 1 red bell pepper, 1 green pepper, and 8 oz of mushrooms into a small dice.
2. Add 1 Tbsp of olive oil into a large pot over medium high heat. Add in the vegetables and 1 Tbsp of minced garlic. Cook until soft. (Add spinach here if you wish for more vegetables)
3. Once the vegetables have softened, make some space to add the ground beef. Add the ground beef to the pot and season with salt and pepper. Cook until browned and drain the fat.
4. Add 1 cup of tomato sauce, ½ cup of tomato paste, and 2 Tbsp of Worcestershire sauce to the pot. Bring to a boil then reduce the heat to low and simmer for 12-15 minutes.
5. Add 1 Tbsp of chili powder and 1 tsp mustard powder. Taste and adjust any seasonings as needed.
6. Heat your oven to 400°F.  Carefully poke holes in each sweet potato with a fork and bake for 30 minutes or until soft.  Remove the skin once cooked.
7. Cut the sausage into 1-2 inch pieces on a bias. Brown the sausage in a large skillet for 5-7 minutes. Add to the chili and mix.
8. This recipe makes 5 servings. In each of your containers add 1 small sweet potato and cover with the chili. Top each with 1 Tbsp of Greek yogurt and diced avocado.