Swap out the fried tortilla chips for some healthy baked sweet potato, load it up with easy scratch bean chili and top it off with your favorite fresh nacho toppings for guilt-free game day snack you won’t want to put your fork down for!
As part of our healthier eating lifestyle I wanted to accommodate some of my husbands favorite foods, which includes Game Day snacks for football season which is just around the corner. I thought I’d start with nachos as they are way up there on my husband’s favorite foods list, but give them a more nutritious and sort of healthier spin.
With baked sweet potato chips as a base, I loaded up this dish with an easy made-from-scratch dry bean chili (for which I used lean ground beef, but you can easily use chicken or turkey instead), a little cheese (which you can easily skip if you wanted to keep dairy out) and lots of fresh toppings like tomatoes, avocado, jalapenos, green onion, cilantro and radishes for a little crunch. It was a super hit and got two thumbs up from my husband! While Sweet Potato Nachos my not be exactly revolutionary, I think what really made me want to share this dish on here, was the easy- peasy-beany-chili! So instead of reaching for a can of chili that’s chock full of preservatives and chunks of ‘so-called meat’, I wanted to show you how, you can simply whip up great chili flavors without hours of simmering and slaving over a hot stove. Although it may not be authentic stew like chili, this chili is so quick to make, I had it ready while my batches of sweet potato chips were baking. Plus, keeping it dry instead of like a traditional chili makes it perfect for nachos and not getting the chips super soggy. Not to mention, making your own chili, you know exactly what goes into it and it’s not a bunch of preservatives or artificial flavors, all all real ingredients.
So here’s how you can make my version of Loaded Sweet Potato Nachos that you can enjoy on Game Day or any day really!
- 2 Sweet Potatoes (medium/large)
- 2 Tbsp Olive Oil
- 1 lb Lean Ground Beef/Chicken/Turkey
- 1/2 Red Onion, diced
- 1 Jalapeno, de-seeded & minced
- 3 cloves of Garlic, minced
- 1 (10oz) can of Tomato Puree
- 1 (15oz) can of Black Beans (optional)
- 1 tsp Cumin powder
- 1 tsp Corriander powder
- 1 tso dried Oregano
- 1 tsp Chipotle powder
- Salt, to taste
- Cheese, tomato, avocado, green onion, black olives, radishes, jalapeno, fresh cilantro, sour cream etc.
- - Preheat your oven to 425F.
- - Wash and slice the sweet potatoes into about 1/4 inch thick rounds. (A mandoline slicer works best to get even slices)
- - Drizzle the slices of sweet potato with some olive oil & mix to coat them evenly
- - Arrange the slices in batches on a foil/parchment lined baking sheet with a rack (if you have one)
- - Season with salt and bake at 425F for 15-20 mins until crispy and lightly browned in spots.
- - While the sweet potato chips cook, you can prepare the dry bean chili.
- - Heat a pan on medium-high and add a drizzle of olive oil when hot.
- - Add 1/2 diced red onion and saute for 2-3 minutes until soft and translucent.
- - Add 3 cloves of garlic minced and 1 jalapeno, de-seeded & minced. Saute for 1-2 mins
- - Add the ground beef (you can also use ground chicken or turkey for a leaner version)
- - Break up the meat and cook until it starts browning.
- - Add the cumin, corriander, oregano, chipotle pepper powder & season well with salt. Mix it all well and fry the spices for a minute or two.
- - Add the drained and rinsed black beans and the can of tomato puree and simmer for 5-8 mins
- - To asemble the nachos: place the baked sweet potato chips on a baking sheet, top with dry bean chili and cheese and pop it in the oven at 425F for 5-6 minutes until cheese is melted and bubbly.
- - Take out the sweet potato nachos and top with your favorite toppings like tomato, avocado, green onion, jalapeno, cilantro, radishes etc.