Save Hearty sweet potatoes are baked until tender, then filled with a robust, bean-packed chili for a flavorful, wholesome weeknight meal that requires minimal hands-on prep.
This chili stuffed sweet potato dish quickly became a favorite in my household for its ease and comforting flavors.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed; 1 tablespoon olive oil; 1/2 teaspoon kosher salt
- Chili Filling: 1 tablespoon olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 1 (15 oz/425 g) can black beans, drained and rinsed; 1 (15 oz/425 g) can kidney beans, drained and rinsed; 1 (14 oz/400 g) can diced tomatoes; 1/2 cup (120 ml) vegetable broth; Salt and black pepper, to taste
- Toppings (optional): 1/4 cup shredded cheddar or vegan cheese; 1/4 cup sour cream or plant-based alternative; 2 tablespoons chopped fresh cilantro; 1 avocado, diced; Sliced green onions
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- Pierce each sweet potato several times with a fork. Rub with olive oil and sprinkle with salt. Place on the prepared baking sheet and bake for 40 50 minutes, or until very tender.
- Cook Vegetables:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Sauté Peppers and Garlic:
- Stir in garlic and bell pepper; cook another 3 minutes.
- Add Spices:
- Add chili powder, cumin, smoked paprika, and cayenne; stir for 1 minute until fragrant.
- Simmer Chili:
- Add beans, diced tomatoes (with juices), and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Prepare Sweet Potatoes:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Assemble Chili Boats:
- Spoon the chili filling generously into each sweet potato. Top with cheese, sour cream, cilantro, avocado, or green onions as desired.
- Serve:
- Serve hot, with extra toppings on the side.
Save Sharing these chili boats around the dinner table always brings a cozy family atmosphere and smiles all around.
Additional Tips
For a vegan version, use plant-based cheese and sour cream alternatives. You can also swap beans for ground meat or plant-based crumble to suit your preferences.
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
Nutritional Information
Each serving contains approximately 420 calories, 10 g total fat, 72 g carbohydrates, and 13 g protein, making it a balanced and nutritious meal choice.
Save This savory dish is perfect for cozy evenings and makes great leftovers for quick meals.
Cooking Guide
- → How do I bake the sweet potatoes evenly?
Pierce each sweet potato several times with a fork and rub with olive oil and salt before baking at 400°F for 40-50 minutes until tender.
- → Can I make the filling spicier?
Yes, add chipotle in adobo or increase the cayenne pepper for extra heat in the chili filling.
- → What are good topping options for this dish?
Popular toppings include shredded cheddar or vegan cheese, sour cream or plant-based alternatives, fresh cilantro, diced avocado, and sliced green onions.
- → Can this dish be made ahead of time?
Yes, the chili filling can be refrigerated for up to 4 days and reheated before spooning into freshly baked sweet potatoes.
- → Is this dish suitable for gluten-free diets?
Absolutely; the ingredients are naturally gluten-free, but always check canned goods and toppings for possible cross-contamination.
- → Can I substitute the beans with meat?
Yes, ground meat or plant-based crumbles can replace beans for a non-vegetarian or alternative version.