# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
→ Chili Filling
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - ¼ teaspoon cayenne pepper (optional)
12 - 1 can (15 oz) black beans, drained and rinsed
13 - 1 can (15 oz) kidney beans, drained and rinsed
14 - 1 can (14 oz) diced tomatoes
15 - ½ cup vegetable broth
16 - Salt and freshly ground black pepper, to taste
→ Toppings (optional)
17 - ¼ cup shredded cheddar or vegan cheese
18 - ¼ cup sour cream or plant-based alternative
19 - 2 tablespoons chopped fresh cilantro
20 - 1 avocado, diced
21 - Sliced green onions
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork, rub with olive oil, and sprinkle with salt. Arrange on the baking sheet and bake for 40 to 50 minutes until tender.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 minutes until softened.
03 - Incorporate minced garlic and diced red bell pepper into the skillet. Cook for an additional 3 minutes.
04 - Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute to release aromas.
05 - Add black beans, kidney beans, diced tomatoes with their juices, and vegetable broth. Bring to a simmer, reduce heat, and cook uncovered for 12 to 15 minutes, stirring occasionally until slightly thickened. Season with salt and black pepper to taste.
06 - Allow sweet potatoes to cool slightly. Slice each lengthwise and gently fluff flesh with a fork. Spoon the chili mixture generously into each potato.
07 - Top with shredded cheese, sour cream, cilantro, diced avocado, and green onions as desired. Serve immediately with additional toppings on the side.
