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 recipe became a family favorite on chilly evenings when a warm, filling meal was just what we needed after a long day.
Ingredients
- Sweet Potatoes: 4 medium sweet potatoes, scrubbed; 1 tablespoon olive oil; ½ 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; ½ teaspoon smoked paprika; ¼ 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; ½ cup (120 ml) vegetable broth; Salt and black pepper, to taste
- Toppings (optional): ¼ cup shredded cheddar or vegan cheese; ¼ 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.
- Sauté Vegetables:
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened.
- Add Garlic and Bell Pepper:
- Stir in garlic and bell pepper; cook another 3 minutes.
- Season Chili:
- Add chili powder, cumin, smoked paprika, and cayenne; stir for 1 minute until fragrant.
- Combine Beans and Liquids:
- 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 Potato Boats:
- Once sweet potatoes are cooked, let cool slightly. Slice open lengthwise and gently fluff flesh with a fork.
- Fill and Top:
- 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 We gather around the table to enjoy these chili boats, making every bite a warm, comforting family moment.
Nutritional Information
Per serving: 420 calories, 10 g total fat, 72 g carbohydrates, 13 g protein.
Allergen Information
Contains dairy if using cheese or sour cream substitute with vegan options if needed. Dish is naturally gluten-free always check labels on canned goods and toppings for possible cross-contamination.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon.
Save Enjoy this easy wholesome recipe that brings warmth and flavor to your weeknight dinners.
Recipe Questions & Answers
- → What type of beans work best for this chili filling?
Black beans and kidney beans provide a hearty texture and rich flavor, balancing the spices and vegetables well.
- → Can I prepare this dish ahead of time?
Yes, the chili filling can be made in advance and refrigerated for up to 4 days, making dinner prep easier.
- → How do I bake the sweet potatoes for the best texture?
Bake the sweet potatoes at 400°F until they’re very tender and the flesh can be easily fluffed with a fork, around 40-50 minutes.
- → Are there suitable topping alternatives for a vegan diet?
Plant-based sour cream and vegan cheese substitutes work well to keep this dish vegan-friendly without sacrificing creaminess.
- → How can I add extra heat to the chili filling?
Incorporate chipotle in adobo or additional cayenne pepper to introduce more spice and smoky depth.
- → Is this dish naturally gluten-free?
Yes, all main ingredients are gluten-free, but always check canned goods and toppings for cross-contamination.