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 has become a staple in my household for chilly weeknights because it fills everyone up with healthy ingredients and vibrant flavors.
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 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.
- Add Beans and Simmer:
- 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.
- Fill Sweet Potatoes:
- 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 This meal always brings my family together, especially when everyone adds their favorite toppings for a personalized touch.
Required Tools
Baking sheet, parchment paper, large skillet, knife and cutting board, spoon
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.
Nutritional Information
Calories 420, Total Fat 10 g, Carbohydrates 72 g, Protein 13 g per serving
Save This easy, comforting dish is sure to become one of your favorites as well.
Recipe Help & FAQs
- → How do I prepare the sweet potatoes for baking?
Scrub the sweet potatoes clean, pierce with a fork, rub with olive oil, sprinkle with kosher salt, then bake at 400°F until tender, about 40–50 minutes.
- → What beans are used in the chili filling?
The filling combines black beans and kidney beans, adding protein and texture along with diced tomatoes and spices.
- → Can I adjust the spice level of the chili?
Yes, add cayenne pepper or chipotle in adobo for extra heat, or omit them for a milder flavor.
- → What toppings complement this dish?
Shredded cheddar or vegan cheese, sour cream or plant-based alternatives, fresh cilantro, diced avocado, and sliced green onions add freshness and creaminess.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free and vegetarian; dairy toppings can be swapped for vegan options to accommodate dietary needs.
- → How can leftovers be stored?
Refrigerate any leftover filled sweet potatoes and chili separately for up to four days to maintain freshness and texture.