These Sheet Pan Chili Sweet Potato Nachos are a must-make for chili lovers. A protein-packed appetizer or dinner to make filled with veggies, meat in a delicious chili sauce with sweet potato nacho base.
Ingredients
Scale
Sweet potato nachos:
3 lbs sweet potatoes, cut in 2-inch diameters or smaller (I use this tool)
2 tablespoons olive oil
Sea salt and black pepper to taste
Chili meat:
1 tablespoon olive oil
1 white onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 lb ground meat (beef, bison, turkey or chicken all work)
Preheat oven to 425 degrees F (I use convection mode)
Evenly spread the sweet potatoes onto two parchment paper-lined baking sheets and drizzle with olive oil, salt and pepper (make sure there is no overcrowding)
Roast in oven until potatoes are golden and tender (about 20-25 minutes)
Once roasted, remove the potatoes from oven and set aside
While potatoes roast, make the chili topping
In a large saucepan, heat oil over medium heat then add the onion, garlic and bell pepper
Sauté until the onion is sot and translucent, about 4-6 minutes then add the meat and spices
Break into small pieces and cook until the meat is fully browned, 6-8 minutes (drain any excess liquid)
Add in the tomatoes and beans and bring to a low boil
Cook for about 6-8 minutes or until liquid is absorbed or close to it
Next assemble the nachos by spreading half the meat across one baking sheet with sweet potatoes then half the cheese
Next add the other half of sweet potatoes on top followed by remaining chili meat and cheese
Add to oven to bake for 8 minutes or so until the cheese is melted. I like to broil or 30 seconds or so too!
Remove from oven and serve immediately with desired toppings