Stuffed sweet potato with chili con carne

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Healthy sweet potato with Mexican chili con carne. Delicious with guacamole, parsley and sour cream.



Wash the sweet potatoes and pat them dry. Roast them in the oven by placing them on a baking tray and baking them for 45 minutes at 200 degrees, turning occasionally. You can also pop them in the microwave in a sealed bowl for 8 minutes.
Meanwhile, finely chop the red onion and garlic and sauté in a pan with a little oil. Cut the bell pepper into cubes and fry. Add the minced meat and fry it.
Add the chili con carne herbs and the tomato puree and diced tomatoes. Drain the beans and corn and add to the chili con carne. Let the mixture simmer for 10 minutes.
Don’t cut the sweet potatoes all the way open, fill them with the chili con carne mixture. Serve with some sour cream and guacamole and garnish with parsley if desired.
Stuffed sweet potato with chili con carne

Source: Leukerecepten by leukerecepten-nl.
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